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Author Notes: A rich and creamy vanilla custard, perfect for pouring over fruit (or eating by the spoonful!).
Recipe adapted from Shaye Elliott. —Erica Lea | Buttered Side Up
- 1 cup heavy cream
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1 tablespoon pure maple syrup
- 6 large egg yolks
- In the top of a double boiler (or a heat-proof bowl set over a pan of simmering water), place the cream, vanilla bean paste, and maple syrup. Heat until quite hot to the touch.
- In a medium-sized heat-proof bowl, whisk the egg yolks. Once the cream mixture is hot, slowly add half of it to the egg yolks, whisking all the while.
- Return all to the top of the double boiler. Cook, whisking frequently, until custard thickens, about 10 minutes.
- Strain into a heat-proof container. Serve hot, warm, or chilled on top of berries, peaches, roasted apples/pears, etc. Or just eat by the spoonful (I won't judge).