Source: Martha Stewart Living, February 2007
- 4 large egg yolks
- 3 tablespoons sugar
- Pinch of salt
- 1 1/4 cups whole milk
- 3/4 cup heavy cream
- 1/2 vanilla bean, halved lengthwise, seeds scraped and reserved
Prepare an ice-water bath; set aside. Whisk egg yolks, sugar, and salt in a medium bowl until combined; set aside.
Put milk, cream, vanilla bean, and seeds into a medium saucepan. Bring to a simmer over medium heat. Reduce heat to low. Pour half of hot-milk mixture into reserved yolk mixture, whisking constantly. Pour mixture back into pan.
Cook over medium heat, stirring constantly, until mixture coats the back of a spoon. Pour through a fine sieve into a metal bowl set in ice-water bath; discard solids. Let stand; stirring occasionally, until cold, about 20 minutes.