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
Ingredients
-
1 cup
heavy cream
-
1 teaspoon
vanilla bean paste (or vanilla extract)
-
1 tablespoon
pure maple syrup
-
6
large egg yolks
Directions
-
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).
See what other Food52ers are saying.