| Yield 1X: | 55.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Dairy | ||
| Portions: | 27.5 | ||||
| Shelf life: | 5 days | ||||
| Date: | 9.12.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Milk | 1 | |
| Cream | 1 | |
| Vanilla Bean, split in half, scraped | 1.00 | |
| Sugar | 8.00 | |
| Egg yolks | 14.00 |
Carefully measure and prepare all ingredients. Combine the milk, cream, and vanilla bean and seeds, and slowly bring to a boil, stirring to prevent scorching.
Combine the eggs yolks and sugar, and beat until well mixed. Temper 1/3 into the hot liquid, then return to the pot with the other 2/3. Cook, stirring constantly to 180 F. Remove from the heat, and strain through a chinoise into a bain marie. Cool in an ice bath.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.