A vanilla bean gives the best flavour by far to pouring custard, or crème anglaise. But you can stir 2 tsp (10 mL) vanilla into the cooled custard instead.
- Portion size 625 servings
- Credits : Canadian Living Magazine: December 2003
Ingredients
Method
Split vanilla bean in half lengthwise. With knife, scrape seeds into saucepan; add pod. Add cream; heat over medium heat until tiny bubbles form around edge. Remove from heat; cover and let stand for 10 minutes.In bowl, whisk egg yolks with sugar; slowly whisk in cream mixture. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, 8 minutes. Strain into bowl, pressing seeds through sieve and discarding pod. Place plastic wrap on surface; refrigerate until cold. (Make-ahead: Refrigerate for up to 3 days.)
Nutritional facts Per 1/4 cup (50 mL) : about
- Sodium 20 mg
- Protein 2 g
- Calories 121.0
- Total fat 6 g
- Cholesterol 97 mg
- Saturated fat 3 g
- Total carbohydrate 14 g
%RDI
- Iron 2.0
- Folate 5.0
- Calcium 5.0
- Vitamin A 7.0
