Vanilla Bean Custard
Custard, is a pretty big deal around here. Cynthia especially considers it amongst one of the all time great desserts, whereas others mostly look at it as component of a grander dessert.
MAKE IT 🤓👩🍳
Vanilla Bean Custard
Custard, is a pretty big deal around here. Cynthia especially considers it amongst one of the all time great desserts, whereas others mostly look at it as component of a grander dessert. It’s the filling of many pastries; it’s the creamy delightful gooey goodness in cream puffs and eclairs, it’s the foundation of an artful arrangement of stunning fruit. Sometimes, it separates cake layers, fills the hollows of doughnuts and Cream Pies, too. But rarely does it get its own day in the sun — you know, the amazing special cup of goodness that has your name written all over it—but as Cynthia grew up on it, she certainly thinks it does!
And of course as toppings go we had to have something right? I mean we could have just as well made this in it’s own little cup and be done with it (because it really is that good), but well blueberries are so wonderfully sweet and tart and they do play off the rich, creamy chilled custard perfectly. Lets get to it
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 to 2 tablespoons unsalted butter
Vanilla Bean Custard:
1 Heat oven to 300 degrees. Choose a small roasting pan large enough to hold four 6-ounce custard cups, and fill it with enough water to go halfway up the sides of cups.
2 In a small saucepan, combine your milk and vanilla bean flecks ( if you decide to use vanilla extract instead, don’t add it just yet). Heat the mixture until it is warm, then set aside.
3 In a separate bowl beat or whisk your egg yolks and 1/4 cup sugar together vigorously, until it light and fluffy. Whisk in the flour until fully incorporated.
4 Slowly whisk in the hot milk until completely combined.
5 Return your saucepan to the stove and heat it over medium-high heat, whisking constantly, until it begins to bubble. Once bubbling, whisk it for 1 to 2 more minutes, then remove it from the heat. Immediately stir in vanilla extract (if using) and butter until combined.
6 Pour into custard cups, and place them in the pan of hot water. Bake on the lower shelf 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.
