Categories: Basics

Ingredients

• 2 C whole milk
• 1 plump, moist vanilla bean, split lengthwise, pulp and seeds scraped out
• 6 large egg yolks
• 1/2 C sugar
• 1/3 C cornstarch, sifted
• 3-1/2 Tbsp unsalted butter, softened

Directions

1. Bring milk, vanilla bean pulp and pod to a boil. Cover pan, turn off heat and let rest for at least 10 minutes for up to 1 hour.

2. Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold the finished cream.

3. Whisk yolks, sugar and cornstarch together in a heavy-bottomed saucepan. Whisking constantly, drizzle in one-quarter of the hot milk. When yolks are warm, add the rest of the liquid in a steadier stream. Remove pod, return pan to medium heat and, whisking vigorously, bring mixture to boil. Boil – still whisking – for 1-2 minutes before pressing cream through a sieve into the smaller bowl. Set bowl into ice bath, add cold water and stir frequently to cool cream to 140 degrees on a candy thermometer. Stir in butter. Keep cream over ice until it is completely cool.

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