-
1
Heat the milk, cream, and vanilla bean and reserved seeds in a large, heavy-bottomed saucepan over medium heat just until scalded (just before the boiling point).
-
2
Remove from the heat, add the sugar and salt, and whisk until the sugar dissolves.
-
3
Discard the vanilla bean.
-
4
Place the egg yolks in a medium bowl and whisk to mix.
-
5
Slowly whisk about 2 cups of the milk mixture into the eggs to temper the eggs.
-
6
Whisk the egg mixture back into the pan with the remaining milk mixture.
-
7
Place over very low heat and cook, whisking constantly, for 5 to 7 minutes longer, until the mixture thickens.
-
8
Remove from the heat and cool to room temperature.
-
9
Cover and refrigerate until ready to serve, or for up to 3 days.
-
10
Serve chilled.
-
11
Let this easy recipe do double duty around the holidays and use it to make eggnog in addition to custard.
-
12
When the custard comes off the heat, stir in bourbon to taste and let cool.
-
13
Meanwhile, place 6 large egg whites in a glass or metal bowl and beat to soft peaks with an electric mixer.
-
14
Add 1 cup heavy cream whipped to soft peaks and lightly sweetened.
-
15
Gently fold the egg whites into the custard and serve chilled, topped with freshly grated nutmeg and more lightly sweetened whipped cream.
