Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
20 Mins
Total Time
20 Mins
Yield
Makes 1 cup

How to Make It

Step 1

Heat milk and cream in a heavy saucepan over medium-low heat just until bubbles and steam appear (do not boil).

Step 2

Reduce heat to low. Whisk together egg yolks, sugar, and salt in a bowl; gradually whisk in one-fourth of hot milk mixture. Gradually add warm egg mixture to remaining hot milk mixture, whisking constantly; cook, whisking constantly, 7 minutes or until mixture thinly coats the back of a wooden spoon. Remove from heat. Whisk in vanilla.

Step 3

Pour though a fine wire-mesh strainer into a bowl. Serve warm.

Step 4

Brought to the table by blogger Nealey Dozier (dixiecaviar.com).

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