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VANILLA BEAN CUSTARD
2 ½ cups Half & Half Cream
½ each Vanilla Bean
¾ cup Sugar
8 each Egg Yolks
Pour half & half into sauce pan.
Cut vanilla bean in half. Using only one half split bean and scrape out seed. Add seeds
and pod to half & half. Bring just to a boil over high heat.
Stir in sugar. Allow to cool to room temperature, stirring occasionally.
Add yolks, whisking to combine well. Pour into measuring cup. Place baking ramekins in
a 2” high pan. Fill ramekins with custard. Add hot water to hotel pan to come half way up
the sides of the ramekins.
Bake at 350 degrees until centers are set (30-40 minutes).
Brûlée tops with a sprinkle of white and/or brown sugar and brûlée torch.
Yield – 1 quart
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.