Ingredients:

  • 1 cup heavy cream
  • 1 cup whole milk
  • 6 large egg yolks
  • 1/3 cup granulated sugar
  • 1 pinch fine sea salt
  • 1 whole vanilla bean

Instructions:

  1. Prep the vanilla. Split the vanilla bean lengthwise and scrape the seeds into 1 cup heavy cream and 1 cup whole milk.
  2. Heat the dairy. Warm the cream, milk, and the empty vanilla pod in a saucepan over medium heat until tiny bubbles form around the edges and steam rises.
  3. Whisk the eggs. While the milk heats, combine 6 large egg yolks, 1/3 cup granulated sugar, and 1 pinch fine sea salt in a bowl.
  4. Beat until pale. Whisk the egg mixture vigorously for 2 minutes until the color turns a pale lemon yellow.
  5. Temper the eggs. Slowly ladle about 1/2 cup of the hot milk into the egg yolks while whisking constantly.
  6. Combine everything. Pour the warmed egg mixture back into the saucepan with the remaining milk.
  7. Thicken the sauce. Cook over low medium heat, stirring constantly with a spatula, until the sauce thickens and coats the back of a spoon.
  8. Check for Nappe. Run your finger through the sauce on the back of the spoon; the path should remain clear and the sauce shouldn't run.
  9. Strain immediately. Pour the sauce through a fine mesh sieve into a clean bowl.
  10. Cool and store. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate.