Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 whole vanilla bean
  • 5 large egg yolks
  • 1/4 tsp fine sea salt

Instructions:

  1. Pour the heavy cream, whole milk, and sugar into the saucepan.
  2. Slice the vanilla bean lengthwise and scrape the seeds into the pot; toss the empty pod in as well.
  3. Heat over medium until the mixture is steaming and sugar has dissolved, but do not let it boil. Once you see small bubbles around the edge, remove from heat.
  4. In a separate bowl, whisk the egg yolks and salt until pale and smooth.
  5. Slowly drizzle one cup of the hot cream into the yolks while whisking constantly to prevent the eggs from scrambling.
  6. Pour the tempered egg mixture back into the saucepan with the remaining cream.