Vanilla Bean Custard
This is a study in texture. When handled with care, you achieve a silkiness that no thickening agent can replicate.
Temperature control is your only challenge.
Your oven must be steady at 300°F (150°C). If you rush the baking, the eggs will scramble rather than thicken.
- small saucepan
- paring knife
- whisk
- medium mixing bowl
- four 6-ounce ramekins
- deep roasting pan
What goes in.
- 2 cupsheavy cream
- 1vanilla bean, split lengthwise and scraped
- 4large egg yolks
- 1/3 cupgranulated sugar
- pinchfine sea salt
Slow Introduction
Drizzle the hot cream into the yolk mixture in a slow, steady stream while whisking constantly. This prevents the heat from cooking the eggs into chunks before they reach the oven.
The method.
Infuse the cream
Place cream, vanilla bean pod, and seeds in a saucepan over medium-low heat. Bring just to a simmer—look for small bubbles at the edges—then remove from heat and let sit for 10 minutes.
Prepare the base
Whisk the egg yolks, sugar, and salt in a bowl until the mixture turns pale yellow and ribbons off the whisk.
Temper
Remove the vanilla pod. Slowly whisk the hot cream into the yolk mixture in three stages.
Strain
Pass the mixture through a fine-mesh sieve into a pitcher to remove any stray egg chalazae or foam.
Prepare the water bath
Place ramekins in a deep roasting pan. Divide the custard among them. Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.
Bake
Bake at 300°F for 35 to 45 minutes. The custard is done when the edges are firm but the center moves in a single, unified wave when you gently shake the tray.
Other turns to take.
Citrus Infusion
Add a wide strip of orange or lemon zest to the cream while it steeps.
Coffee Steep
Add one tablespoon of whole coffee beans to the cream while it heats, removing them before tempering.
When it doesn't go to plan.
Discard the vanilla pod only after you have scraped every speck of seed into the cream.
If you see foam on top of your strained custard, touch the surface with a folded paper towel to soak it up before baking.
Chill the custards for at least four hours before serving to allow the structure to fully set.
The ones that keep coming up.
Why is my custard grainy?
You likely baked it at too high a temperature or didn't use a water bath, which caused the proteins in the egg to seize.
Can I use vanilla extract instead of a bean?
You can, but the custard will lack the depth and visual appeal of the tiny black specks. Use one teaspoon of high-quality extract.
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