"Eat With a Spoon Good" Vanilla Bean Custard

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Egg yolks

• Baking & Spices

  • 1 tiny sprinkling (1/8 of a tsp salt
  • 2 tbsp Cornstarch
  • 1/3 cup Sugar
  • 1 Vanilla bean

• Dairy

  • 1/2 cup Cream
  • 1 1/2 cup Milk

Found on flourandspiceblog.com

Description

Ingredients

• One Vanilla Bean
• 1 1/2 cup milk
• 1/2 cup cream
• 1/3 cup + 1 tbsp sugar
• 4 egg yolks
• 2 tbsp cornstarch
• A tiny sprinkling (1/8 of a tsp) salt
• For serving: fresh fruit, candied nuts, cake to drizzle it over etc.

Directions

• * Split the vanilla bean, scrape out the seeds and put the seeds, the pod, the sugar, the cream and the milk in a small to medium saucepan. * Cook of low-medium heat whisking frequently until the sugar is dissolved * In another bowl whisk the egg yolks, cornstarch and salt together * Add a splash of the warm milk mixture to the yolk mix and mix to temper the egg yolks - this will help save them from curdling when you add them back to the saucepan * Pour the egg mixture into the saucepan whisking to combine * Cook on low-medium heat stirring frequently for about 10-15 minutes, the custard will easily coat the back of a spoon. * Remove the vanilla pod and eat warm or cold