| 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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