| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Inactive: | 15 min |
| Cook: | 10 min |
| Yield: | About 2 cups |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Inactive: | 15 min |
| Cook: | 10 min |
| Yield: | About 2 cups |
Ingredients
- 2 cups/500 ml milk
- 1 vanilla bean, split lengthwise
- 6 egg yolks
- 1/2 cup/100 g sugar
- 1/3 cup/40 g all-purpose flour
- Pinch salt
- 1/2 cup/125 ml heavy cream, whipped
Instructions
- Put the milk in a saucepan. Scrape the vanilla seeds into the milk and throw in the pod. Bring just to a boil, remove from the heat, cover and set aside to infuse for 10 to 15 minutes.
- Beat the yolks and sugar to pale, thick ribbons. Gradually beat in the flour and salt. Whisk the hot milk into the egg mixture in a thin stream. Return the mixture to the saucepan and bring to a boil over medium heat, stirring constantly until the mixture thickens. Strain and set aside to cool with a buttered piece of waxed paper on top to prevent a skin from forming. When cool, fold in the whipped cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 195 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 0 g |
| Sugar | 16 g |
| Protein | 4 g |
| Cholesterol | 138 mg |
| Sodium | 57 mg |
| Serving Size | 1 of 8 servings |
| Calories | 195 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 0 g |
| Sugar | 16 g |
| Protein | 4 g |
| Cholesterol | 138 mg |
| Sodium | 57 mg |
Reviews
So easy and tasty!