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1
cup milk
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1
vanilla bean, twisted to bruise and release essence, but not split
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4
egg yolks
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1/4
cup plus 2 tablespoons granulated sugar
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1
cup whipping cream
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2
teaspoons vanilla extract
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1/4
teaspoon salt
1. Heat the milk and vanilla bean in a medium-sized nonreactive saucepan to just below the boiling point. Remove from the heat, and allow to sit, covered, for 10 minutes to allow the vanilla bean to infuse the milk.
2. While the milk is seeping, whisk together the egg yolks and sugar. Remove the vanilla bean, and slowly whisk the hot milk into the sugar-and-egg-yolk mixture. Transfer back to the saucepan, and return the pan to the stove. Cook over medium heat, stirring constantly, until the custard coats the back of the spoon. At no time should the custard reach a simmer or boil. Remove from the heat, and stir in the cup of whipping cream. Pour through a fine-mesh strainer, and stir in the vanilla and salt.
3. Cool slightly; cover and chill.
- Servings Per Recipe 10,
- Calories 148,
- Protein (gm) 2,
- Carbohydrate (gm) 10,
- Fat, total (gm) 11,
- Cholesterol (mg) 119,
- Saturated fat (gm) 6,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Sugar, total (gm) 9,
- Vitamin A (IU) 486,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 81,
- Potassium (mg) 63,
- Calcium (DV %) 50,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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