This recipe is specially designed for those living at high altitudes to achieve a rich, creamy, and perfectly balanced vanilla dessert. Adjusted for altitude, it ensures your results are flawless every time.
Ingredients:
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 vanilla bean, split and scraped (or 1 tbsp pure vanilla extract)
- 5 large egg yolks
- Pinch of salt
Instructions:
- In a medium saucepan, combine the milk, heavy cream, and half of the sugar. Add the vanilla bean seeds and the pod (if using). Heat the mixture over medium heat until it starts to steam, but do not let it boil. Remove from heat and let it steep for 10-15 minutes.
- In a separate bowl, whisk together the egg yolks, remaining sugar, and a pinch of salt until smooth and slightly thickened.
- Slowly temper the egg yolk mixture by adding the warm milk mixture a little at a time, whisking constantly to avoid cooking the eggs.
- Once combined, return the mixture to the saucepan. Cook over low heat, stirring continuously with a wooden spoon or silicone spatula, until it thickens and coats the back of the spoon (around 170°F to 175°F). Do not let it boil.
- Strain the custard through a fine mesh sieve into a clean bowl to remove any solids or the vanilla pod. Stir in the vanilla extract if using instead of the bean.
- Cool the mixture to room temperature, then cover and refrigerate for at least 4 hours or overnight for best results.
- Use as a base for ice cream, custards, or other vanilla desserts that require a high-altitude adjustment.
Enjoy your perfectly creamy vanilla creation!