- 3 egg yolks
- 3 Tablespoons granulated sugar
- 1 pinch table salt
- 1 vanilla bean split or 1 teaspoon vanilla bean paste
- 1/2 cup whole milk
- 1/2 cup heavy whipping cream
In a small saucepan, combine egg yolks, sugar and pinch of salt. Whisk until light in color.
Heat milk and heavy cream (do not boil) and vanilla. Slowly add milk mixture into the egg mixture whisking constantly.
Once all the milk is added place the saucepan over low heat and stir constantly until the custard thickens and forms a thin coat on the back of the spoon.
Remove from heat and transfer custard to another container to cool. Once cool, refrigerate until ready to use.
