INGREDIENTS:
(makes 2 cups)

• 1 cup heavy cream
• 1 cup whole milk
• 1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
• 5 large egg yolks
• ⅓ cup granulated sugar
• pinch of salt

INSTRUCTIONS:

1. Heat cream, milk and vanilla in a saucepan over medium-low heat until steaming. Do not boil.
2. Whisk egg yolks, sugar and salt in a bowl until smooth and slightly pale.
3. Slowly whisk half of the hot cream mixture into the yolks to temper them.
4. Pour everything back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
5. Strain through a fine-mesh sieve. If using vanilla extract, stir it in now.
6. Serve warm or chill until ready to use.

Refrigerate in an airtight container for up to 3 days.