Ingredients:

  • 2 cups heavy cream (min 36% fat)
  • 1 cup whole milk
  • 3/4 cup granulated sugar, divided
  • 5 large egg yolks, room temperature
  • 1/4 tsp fine sea salt
  • 1 whole vanilla bean, split and scraped
  • 1 tsp pure vanilla extract

Instructions:

  1. Combine the heavy cream, milk, and half of the sugar in a heavy-bottomed saucepan. Scrape the vanilla bean seeds into the liquid and add the pod. Heat over medium until the mixture reaches 175°F (80°C), then remove from heat and let steep for 5 minutes.
  2. In a medium bowl, whisk the egg yolks with the remaining sugar and salt until the mixture turns pale yellow and thick.
  3. Slowly ladle about 1/2 cup of the hot cream mixture into the yolks while whisking constantly.
  4. Pour the warmed yolk mixture back into the main saucepan with the remaining cream.
  5. Remove from heat and stir in 1 tsp pure vanilla extract