Ingredients
Equipment
Method
- In a bowl, whisk the egg yolks and sugar together until pale and slightly thickened.
- In a saucepan, heat the milk and cream over medium heat until steaming and just about to simmer. Do not let it boil.
- Whisking constantly, pour the hot milk into the yolks in a thin stream to temper them. This warms the eggs gradually so they do not scramble.
- Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon (the nappe stage), about 175 to 180°F (80 to 83°C). Never let it boil.
- Remove from the heat, stir in the vanilla, and immediately strain through a fine sieve into a clean bowl.
- Cool, cover, and refrigerate until ready to serve. Serve warm or cold.
Nutrition
Notes
Net carbs: 8g per serving (8g total carbs minus 0g fiber).
Substitutions: Use all milk for a lighter sauce or half-and-half for a richer one. Swap the vanilla extract for the seeds of half a split vanilla bean for a fuller vanilla flavor.
Storage: Keep covered in the refrigerator for up to 3 days, with plastic wrap pressed onto the surface. Freezing is not recommended, as the custard separates on thawing.
Reheating: Warm gently over low heat or in short bursts, stirring often. If it has thickened in the fridge, loosen with a splash of cold milk and whisk smooth.
