| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Pudding, Custard | 1 | Cup | |
INGREDIENTS
| 1 1/2 | c | Whipping cream |
| 1 | Vanilla bean; split lengthwise | |
| 4 | Egg yolks | |
| 1/4 | c | Sugar |
INSTRUCTIONS
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@pipeline.com> on Nov 08, 1997
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