This is a recipe vital to the production of many French deserts. It is a sweet vanilla custard of sorts. It can be used as a sauce on desserts, as an wonderful ice cream base (add ingredients to the base and pour into an ice cream maker), or use your imagination.
4 cups whole milk
2 split vanilla beans (or 2-3 teaspoons of vanilla extract)
2 cassia sticks (or one cinnamon stick)
12 egg yolks
1/2 cup sugar
Note: Have a large bowl of ice water at the ready
Pour the milk into a saucepan and add the vanilla and cassia (or cinnamon). And bring to a low simmer. While you are waiting for your milk to simmer, in a bowl whisk together your egg yolks and sugar.
When the milk reaches a simmer whisk 1/2 to 1 cup of the hot milk into the egg yolks, whisking the whole time. After this has been accomplished transfer this yolk-sugar-milk mixture into the pan of hot milk. Stir continuously until the sauce has thickened enough to coat the back of a spoon. Immediately strain the mixture through a fine sieve into another bowl and place this bowl in the ice bath. Whisk until the mixture has cooled.

Log in or register to write something here or to contact authors.