• 3 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Cool slightly; cover and chill.

Nutrition Facts

148 calories; 11 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 119 mg cholesterol; 81 mg sodium. 63 mg potassium; 10 g carbohydrates; 0 g fiber; 9 g sugar; 2 g protein; 0 g trans fatty acid; 486 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 0 mg iron;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0