The Incredible, Edible Egg: More Than Just a Filler in Your Baked Goods

👩‍🍳 Instructions

1. 1

   In a medium saucepan, combine the whole milk, vanilla bean pod, and vanilla bean seeds. Bring the mixture to a simmer over medium heat, stirring occasionally. Once simmering, remove from heat, cover, and let steep for 15 minutes to infuse the vanilla flavor.
2. 2

   While the milk is steeping, whisk together 1/4 cup of the granulated sugar, egg yolks, cornstarch, and salt in a medium bowl until smooth and pale. Ensure there are no lumps.
3. 3

   Remove the vanilla bean pod from the milk mixture. Gradually temper the hot milk into the egg yolk mixture: slowly pour about half a cup of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Repeat this process until about half of the milk has been incorporated into the egg mixture.
4. 4

   Pour the tempered egg mixture back into the saucepan with the remaining milk. Return the saucepan to medium-low heat. Cook, whisking constantly, until the custard thickens to a pudding-like consistency and just begins to bubble, about 5-8 minutes. It should coat the back of a spoon. Tip: Do not boil the custard vigorously, as this can cause it to curdle. Keep the heat gentle.
5. 5

   Remove the custard from the heat. Stir in the remaining 1/4 cup of granulated sugar and the cold, cubed unsalted butter until fully melted and incorporated. The butter will add gloss and richness.
6. 6

   Pour the custard through a fine-mesh sieve into a clean bowl to remove any potential lumps or stray vanilla bean particles, ensuring a perfectly smooth texture. Note: This step is crucial for an ultra-smooth custard.
7. 7

   Cover the surface of the custard directly with plastic wrap to prevent a skin from forming as it cools. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.