INGREDIENTS:
1 cup whole milk 1 vanilla bean (sliced and seeds scraped) 2 egg yolks 3 tablespoons sugar 1 1/2 tablespoons cornstarch (sifted) 1 1/4 tablespoons unsalted butter (room temperature)
DIRECTIONS:
1. Bring the milk and vanilla bean seeds to a boil in a saucepan. 2. Mix the egg yolks, sugar and cornstarch in another sauce pan. 3. Temper the egg yolks and with the milk and combine. 4. Strain the mixture back into the sauce pan. 5. Bring the mixture to a boil while whisking and continue to whisk for a minute. 6. Transfer the cream to a bowl and set the bowl in an ice water bath to cool while still stirring. 7. Once the mixture has cooled some stir in the butter. 8. Return the bowl to the ice water bath and continue to stir until completely cooled.
1 cup whole milk 1 vanilla bean (sliced and seeds scraped) 2 egg yolks 3 tablespoons sugar 1 1/2 tablespoons cornstarch (sifted) 1 1/4 tablespoons unsalted butter (room temperature)
DIRECTIONS:
1. Bring the milk and vanilla bean seeds to a boil in a saucepan. 2. Mix the egg yolks, sugar and cornstarch in another sauce pan. 3. Temper the egg yolks and with the milk and combine. 4. Strain the mixture back into the sauce pan. 5. Bring the mixture to a boil while whisking and continue to whisk for a minute. 6. Transfer the cream to a bowl and set the bowl in an ice water bath to cool while still stirring. 7. Once the mixture has cooled some stir in the butter. 8. Return the bowl to the ice water bath and continue to stir until completely cooled.
0 comments:
Post a Comment