|1½ cup||Whipping cream|
|1||Vanilla bean; split lengthwise|
Using the whole vanilla bean gives this custard a wonderful unique taste! Place cream in a heavy saucepan over medium heat. Scrape in the seeds from the vanilla bean; add pod. Bring to simmer. Remove from heat. Cover and let stand 1 hour to let flavors marry.
Whisk yolks and sugar in medium bowl to blend. Bring cream mixture to simmer over medium-low heat. Gradually whisk hot cream into yolks. Return mixture to saucepan and stir until the custard thickens and coats spoon (about 4 minutes). Do not boil. Strain into bowl. Cover and chill.
From: Karen Haigh - Originally From Bon Appetit 1992 Yearbook Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #889 by Bill Webster <thelma@...> on Nov 08, 1997
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