1 piece (i inch long) vanilla bean, split lengthwise, or 1/2 teaspoon pure vanilla extract
Instructions
Prepare an ice-water bath; set aside.In a medium
bowl, whisk together egg yolks, sugar, and salt
until well combined.
Pour milk into a heavy-bottomed, nonreactive
saucepan. If using the vanilla bean, scrape seeds
from pod halves into the milk using the tip of a
knife. Add pod halves. Place over medium heat until
small bubbles appear around the edges of the pan.
Remove from heat and slowly pour milk mixture into
egg mixture, whisking constantly. Pour mixture
back into the saucepan and cook over medium-low
heat, stirring constantly with a spatula, until
slightly thickened and coats the back of the
spatula, about 5 minutes. Pour into a medium bowl
and set bowl in ice water bath. Let cool to room
temperature, stirring occasionally. Stir in
vanilla extract, if using.
Pour custard through a fine-mesh sieve into another
bowl, cover, and refrigerate until serving.
Originally Submitted
1/29/2011
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