Use this recipe to make our our Whim-Whams.
- Yield: Makes 1 1/3 cups
Source: Martha Stewart Living, June 2000
- 1 whole vanilla bean, split lengthwise
- 1/2 cup heavy cream
- 1 cup milk
- 8 large egg yolks
- 1/3 cup sugar
Heat split vanilla bean, cream, and milk in the top of a double boiler over gently simmering water, until almost boiling.
In a medium bowl, whisk together egg yolks and sugar. Scrape vanilla seeds into milk, and discard pod. Pour a little of the hot milk into the eggs, whisking constantly. Pour the remaining hot milk into eggs, still whisking constantly. Transfer the egg mixture back to the double boiler, and cook, whisking constantly, until the mixture thickens, about 3 minutes. Be sure not to let the mixture boil, because it will curdle.
Remove the pan from the heat, and pour the custard through a fine-mesh sieve into a clean bowl set in a bowl of ice water. Stir the mixture as it cools to stop the cooking. When cool, transfer to an airtight container, and store in the refrigerator until ready to use. Will keep 2 days in refrigerator.