Vanilla Bean Custard
Vanilla bean custard is a smooth, baked or stovetop dessert made from egg yolks, cream, sugar, and whole vanilla beans. The beans are split and steeped to release their seeds directly into the mixture, producing a rich, speckled custard. Plan for about 30 minutes of active work plus chilling time before serving.
Equipment
- Saucepan
- Mixing Bowl
- Whisk
- Fine Mesh Sieve
- Ramekins
- Baking dish
Ingredients
- 2 cups heavy cream preferably organic
- 1 piece vanilla bean split and scraped
- 4 large egg yolks preferably from free-range eggs
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 pinch salt
Instructions
- Infuse the Cream: In a saucepan, combine 2 cups of heavy cream and the seeds from 1 vanilla bean. Bring to a gentle simmer over medium heat, removing from heat before it boils. Cover and allow to infuse for 15 minutes.
- Prepare the Egg Mixture: In a mixing bowl, beat together 4 egg yolks and 1/3 cup of granulated sugar until pale and thick. Add 1 teaspoon of pure vanilla extract and a pinch of salt.
- Combine and Strain: Gradually whisk the infused cream into the egg mixture, ensuring a smooth consistency. Pour through a fine mesh sieve into another bowl to remove solids.
- Bake the Custard: Preheat your oven to 300°F (150°C). Portion the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 30 minutes, or until set around the edges but still slightly jiggly in the center.
- Chill and Serve: Allow the custard to cool before refrigerating for at least 2 hours. Serve chilled, optionally garnished with fresh berries or a mint sprig for an elegant touch.
Notes
- For a hint of citrus, add a strip of lemon zest to the cream while infusing.
- To make this dish dairy-free, substitute coconut cream for heavy cream.
Nutrition
Calories: 478kcalCarbohydrates: 20gProtein: 4gFat: 43gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 145mgSodium: 43mgPotassium: 116mgSugar: 20gVitamin A: 1764IUVitamin C: 1mgCalcium: 80mgIron: 0.2mg
Tried this recipe?Rate This Recipe!
