Classic pouring custard with vanilla — the essential accompaniment to many French desserts.
Chef's Notes
Cook to nappe (coats a spoon cleanly). Pull off heat immediately — overcooked, it scrambles.
Room temperature
Split and scraped
Whisk egg yolks and sugar together until pale. Heat milk with split vanilla pod until steaming; do not boil.
Gradually pour hot milk over yolks, whisking constantly (tempering). Return to a clean pan and cook over very low heat, stirring constantly, until the custard coats the back of a spoon (nappe).
💡 The custard is ready at about 82°C. Pull off the heat immediately — a few degrees more and it will scramble.
Strain through a fine sieve into a bowl set over ice. Stir to cool quickly. Refrigerate until needed.