Ingredients:

  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tbsp vanilla extract
  • 1 pinch salt
  • 4 large egg yolks
  • 1/2 cup granulated sugar

Instructions:

  1. Combine the milk, heavy cream, salt, and vanilla in a heavy bottomed saucepan. Note: The salt balances the sugar.
  2. Heat over medium until you see small bubbles forming around the edges and it reaches a gentle simmer, then remove from heat.
  3. Whisk the egg yolks and sugar in a mixing bowl until the mixture turns a pale, creamy yellow.
  4. Slowly pour about 1/2 cup of the hot milk into the eggs while whisking constantly. Note: This is the tempering stage to prevent scrambling.
  5. Continue adding milk in a slow stream until the egg mixture feels warm to the touch.
  6. Pour the tempered egg mixture back into the saucepan with the remaining milk.
  7. Return to low heat and stir constantly with a whisk or wooden spoon until the Vanilla Custard thickens enough to coat the back of a spoon.
  8. Immediately pour the custard through a fine mesh sieve into a clean bowl. Note: This removes any stray bits for a velvety texture.