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Ingredients
- 6 large egg yolks
- 2/3 cup sugar
- 2 cups half and half
- 1 vanilla bean, split lengthwise
Method
- Whisk egg yolks and 2/3 cup sugar in medium bowl to blend.
- Place 2 cups half and half in heavy medium saucepan.
- Scrape in seeds from vanilla bean; add bean.
- Bring mixture to simmer over medium heat.
- Remove from heat.
- Gradually whisk hot half and half mixture into egg yolk mixture.
- Return mixture to saucepan.
- Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 12 minutes (do not boil).
- Discard vanilla bean.
- Cover and refrigerate until cold.
- (Can be prepared 1 day ahead; keep refrigerated.)
