Instructions
Step 1: Prepare the Vanilla Custard Base
Heat the cream and milk:
In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (3/8 cup).
Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan.
Heat over medium until steaming, but do not boil. If using vanilla extract, add it after heating.
Whisk the egg yolks:
In a mixing bowl, whisk together the egg yolks, remaining sugar, and salt until pale and slightly thickened.
Temper the eggs:
Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly to avoid curdling.
Cook the custard:
Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spatula (about 170°F / 77°C). Do not boil.
Step 2: Strain and Chill the Custard
Strain the custard:
Remove from heat and strain through a fine mesh strainer into a clean mixing bowl to remove the vanilla pod and any cooked bits.
Cool the custard:
Let it cool to room temperature, cover with plastic wrap, and refrigerate for at least 4 hours or overnight until completely chilled.
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