Vanilla Pouring Custard

1. 1

   Separate: 4 eggs.

2. 2

   Reserve the whites for another purpose.

3. 3

   Whisk the yolks just enough to break them up.

4. 4

   Pour into a heavy-bottomed pot: 2 cups milk, 3 tablespoons sugar.

5. 5

   Scrape into the pot the seeds from: A 2-inch piece of vanilla bean, split lengthwise.

6. 6

   Add the vanilla bean.

7. 7

   Set a strainer over a heatproof bowl.

8. 8

   Heat the milk over medium heat, stirring occasionally to dissolve the sugar.

9. 9

   When hot, whisk a little of the milk into the egg yolks and then whisk the yolks into the hot milk.

10. 10

    Cook over medium heat, stirring constantly, until the mixture thickens just enough to coat the back of the spoon.

11. 11

    Do not let it boil.

12. 12

    Remove from the heat and quickly strain.

13. 13

    Serve warm or chilled.

14. 14

    Substitute half-and-half for some or all the milk for a richer custard.

15. 15

    Add one more yolk for a slightly thicker custard.

16. 16

    Substitute 1 teaspoon vanilla extract for the vanilla bean, adding it after the custard has cooled.

No additional tips available.