Silky stovetop vanilla bean custard infused with Madagascar vanilla and served chilled with toasted pistachios.
Ingredients
2 cups whole milk
4 egg yolks
1/3 cup sugar
2 tbsp cornstarch
1 Madagascar vanilla bean split
1 tbsp unsalted butter
Instructions
Heat whole milk and heavy cream in a saucepan with a split vanilla bean until just steaming.
In a heatproof bowl, whisk egg yolks, granulated sugar, and cornstarch until smooth and pale.
Slowly pour one-third of hot milk into egg mixture while whisking constantly to temper eggs.
Pour mixture back into saucepan and cook over medium heat, whisking constantly until thick and bubbling.
Strain through a fine mesh sieve into ramekins, press plastic wrap directly onto surface, and chill.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Heat whole milk and heavy cream in a saucepan with a split vanilla bean until just steaming.
In a heatproof bowl, whisk egg yolks, granulated sugar, and cornstarch until smooth and pale.
Slowly pour one-third of hot milk into egg mixture while whisking constantly to temper eggs.
Pour mixture back into saucepan and cook over medium heat, whisking constantly until thick and bubbling.
Strain through a fine mesh sieve into ramekins, press plastic wrap directly onto surface, and chill.
