Ingredients:

  • 1 cup Whole Milk
  • 1 cup Heavy Cream
  • 1 Whole Vanilla Bean
  • 0.33 cup Granulated Sugar
  • 4 Large Egg Yolks
  • 0.125 tsp Sea Salt

Instructions:

  1. Split the vanilla bean lengthwise and scrape the seeds into a heavy saucepan.
  2. Add 1 cup Whole Milk, 1 cup Heavy Cream, and the pod to the pan. Heat until small bubbles form around the edges.
  3. In a separate heat proof bowl, whisk 4 Large Egg Yolks, 0.33 cup Sugar, and 0.125 tsp Sea Salt until the mixture turns pale and thick.
  4. Slowly ladle about half a cup of the hot milk into the egg mixture while whisking constantly.
  5. Pour the warmed egg mixture back into the saucepan with the remaining milk. Stir immediately to prevent settling.
  6. Cook over medium low heat, stirring in a figure eight motion, until the liquid coats the back of a spoon.
  7. Run your finger through the sauce on the spoon. The line should stay clean without the sauce running.
  8. Immediately take the pan off the stove at 175°F to stop the cooking process.
  9. Pour the mixture through a fine mesh sieve into a clean bowl.
  10. Place the bowl in an ice bath or cover with plastic wrap touching the surface and refrigerate. Chill for at least 2 hours before serving.