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Vanilla Pouring Custard




Source of Recipe


by Millie, from Country Pies


Recipe Introduction


This is great with any fruit or mincemeat pie.


List of Ingredients




1 sml vanilla bean
1 ¼ C light cream
3 x~lrg egg yolks at room temp
1 ¼ tsp arrowroot
3 T granulated sugar
1 tsp pure vanilla extract

Recipe



Slit the bean down the center (w/out cutting thru) to expose the tiny seeds. Pour the cream into a small heavy saucepan; add the vanilla bean. Scald over moderately high heat, remove from heat n set aside.

Beat yolks in lrg mix bowl for 1 min. Add the arrowroot n sugar, n continue beating until thick n light.

Remove the vanilla bean from the cream. Add the cream slowly to the egg yolk mix, whisking all the while. (I actually add a smidge of the cream into the yolks whiskin continual then incorporate the remainder of the cream whiskin all the while) Pour into a heavy saucepan, set over low heat, n cook slowly, stirring continuously w/a wooden spoon, until the mix thickens. The custard is ready when it lightly coats the back of a wooden spoon. Turn off heat, stir in the vanilla.

Strain through a fine~meshed sieve into a bowl. If you are not serving the custard warm, sprinkle top with a fine haze of superfine sugar to keep a skin from forming.

Use the custard warm, at room temp or chilled, ladled from a small, deep bowl or poured from a decorative pitcher.