Capsaicin Free Maple Vanilla Custard
Total time3 hr
Prep time15 min
Cook time45 min
4.5(19)
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Learn more →Ingredients
4 servings
- 2 cups milk
- ½ cup heavy cream
- 1 vanilla bean, split and scraped
- 4 pasteurized egg yolks
- ¼ cup maple syrup
- ⅛ tsp fine salt
Instructions
- 1
Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a deep baking dish and set aside.
- 2
Combine the milk, heavy cream, and vanilla bean pod and seeds in a medium saucepan over medium heat. Warm, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges — do not let it boil. Remove from the heat and let steep for 5 minutes, then discard the vanilla pod.
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