Gourmet | November 2006<\/p>\n
ingredients<\/p>\n
1.5 – 2 cups milk (whole or % with cream)
\n4 large egg yolks (or 2 eggs)
\n1\/4 cup sugar
\n1 teaspoon pure vanilla extract<\/p>\n
Special equipment: an instant-read thermometer<\/p>\n
preparation<\/p>\n
Bring milk with a pinch of salt to a simmer in a 2-quart heavy saucepan. Whisk together yolks and sugar in a bowl until combined, then add hot milk mixture in a slow stream, whisking. Transfer custard to same saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard coats back of a spoon and thermometer registers 170 to 175\u00b0F. Pour through a fine-mesh sieve into a bowl and stir in vanilla. Cover surface of custard with a round of wax paper and chill until cold, at least 1 hour.<\/p>\n","protected":false},"excerpt":{"rendered":"
Gourmet | November 2006 ingredients 1.5 – 2 cups milk (whole or % with cream) 4 large egg yolks (or 2 eggs) 1\/4 cup sugar 1 teaspoon pure vanilla extract Special equipment: an instant-read thermometer preparation Bring milk with a pinch of salt to a simmer in a 2-quart heavy saucepan. Whisk together yolks and … <\/p>\n