Ingredients
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- 1/4 cup sugar
- 2 Tbsp. cornstarch
- 2 pinches salt
- 3 large egg yolks
- 1 cup whole milk
- 1/2 cup heavy whipping cream
- 1 vanilla bean*
Instructions
- In a medium saucepan whisk together the sugar, corn starch, and salt. Whisk in the egg yolks until smooth. Stir in the milk and cream.
- Cut the vanilla bean lengthwise and then add the whole thing to the milk mixture.**
- Cook the mixture over medium heat, whisking constantly, until it starts to bubble and thicken, about 4-5 minutes.
- Take it off of the heat but keep stirring constantly for 1 minute. It’s okay if it looks like it’s scrambling a bit, just keep stirring.
- Place a fine mesh sieve over a medium sized bowl. Pour the custard through the sieve.
- Serve warm or cold.
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Notes
*You can substitute 2 teaspoons of vanilla extract or of vanilla bean paste, add when you add the milk and cream in Step #1.
**You can cut in half and add the entire bean to the mixture, or if it’s soft enough, scrape out the seeds and add just those.