An egg yolk solution.
VANILLA CUSTARD
Serves 4
1 1/4 cups heavy cream
1 1/4 cups milk
1 vanilla bean, split, or 2 teaspoons pure vanilla extract
6 large egg yolks
1/2 cup sugar
1. Heat oven to 300° with an oven rack one-third of the way up from the bottom. Choose a small roasting pan large enough to hold 4 six-ounce custard cups, and fill it with enough water to go halfway up the sides of cups. Place the pan, without the cups, in the oven. Meanwhile, combine the cream, milk, and the vanilla bean, if using, in a medium saucepan, and bring to boil. Remove from heat. Allow to steep, covered, for 10 minutes. Scrape the vanilla seeds from the pod into the hot cream mixture, and discard the pod. Stir well to disperse the seeds, and set aside.
2. Whisk together egg yolks and sugar in a medium bowl until light and fluffy. Slowly whisk in the hot-milk mixture until completely combined. (Whisk in vanilla extract, if using.) Pour mixture into the custard cups. Place them in the pan of hot water. Bake until the custard has set and is no longer liquid when lightly touched in the center, 30 to 40 minutes. Remove pan from the oven; remove custard cups from the water, and place on a wire rack to cool. Serve at room temperature or chilled. |
