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Recipe for :

Vanilla Bean Custard

This is one of the recipes that has been provided by Shirley Cline from San Fransisco.


1 1/4 cups heavy cream
1 1/4 whole milk
1 whole vanilla bean, split lengthwise and scraped
6 large egg yolks
1/2 cup sugar


Preheat oven to 300º with a rack in the lower third. Choose a small roasting pan large enough to hold four 6 oz. custard cups, and fill it with enough water to go halfway up the sides of the cups. Place the pan without the cups in the oven. Meanwhile in a medium saucepan, combine the cream, milk and vanilla bean scrapings, reserving the pod for another use; cover and bring to a boil.

Whisk together the yolks and the sugar in a medium bowl until light and fluffy. Slowly whisk in the hot milk until completely combined, then pour into the custard cups, and place them in the pan of hot water. Bake until the custard has set and is no longer liquid when lightly touched in the center 30 - 40 minutes. Remove the pan from the oven, remove the custard cups from the water and place on a wire rack to cool. Serve warm at room temperature, or chilled. The custard will keep, refrigerated, wrapped in plastic wrap, up to four days.

Serves 4

Shirley Cline