Custard

So many desserts and better served with custard. No offense to Byrd’s, but freshly made is so much better!

1 tsp. vanilla extract or 1 vanilla bean, slit down the length
2 1/4 cups light cream
5 large egg yolks
1 tbs. sugar

Fill the sink with cold water. You will need this too cool the custard once cooked, or to plunge the custard in if it starts to split.

If you are using a vanilla bean, put it in a pan with the cream and heat until nearly boing. Take off the heat, cover and leave to steep for 20 minutes.

If not using a vanilla bean, pour the extract and cream in a pan over the heat. Beat the egg yolks and sugar together. When the cream is warm, slowly pour it over the egg mixture, beating all the while. Pour everything into the rinsed-out and dried pan and cook over a medium heat, stirring constantly until the custard has thickened, about 10 minutes.

Plunge into the sink of cold water for a minute or two to cool. You can eat it right away or make it in advance, keep it chilled and warm it over a pan of simmering water.

Serves 4