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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Run the tip of a paring knife lengthwise down the vanilla bean. | 2. In a saucepan, bring the milk, heavy cream and vanilla bean to a boil. | 3. Reduce heat and simmer 4 to 5 minutes. | 4. Meanwhile, beat the egg yolks and sugar until thick and lemony in color. | 5. Remove the vanilla bean, rinse it and tuck it into a sugar bowl to flavor and scent your sugar. | 6. Gradually and carefully stir about half the cream mixture into the egg yolks. | 7. Place the sauce pan over low heat and slowly pour, stirring all the while, the egg yolk cream mixture into the rest of the cream in the saucepan. | 8. Simmer, stirring frequently, until the mixture begins to thicken, 4 to 5 minutes. | 9. Do NOT boil. | 10. Remove from heat and strain the sauce thru a fine mesh strainer into a bowl. | 11. Note: If you do not care for the black flecks in the custard from the vanilla bean, you can use 1/2 teaspoon of pure vanilla. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	cup		148.84	11.6632	7.686	7.9788
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
vanilla bean	1			12.095999999999998	0.5313	0.0025	0.0025
egg yolk	5			273.7	3.0515	13.481	22.559
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.