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In a medium sized saucepot combine the milk, cream, vanilla bean pods and scraped seeds as well as the vanilla extract. Bring to a simmer.
In a small bowl combine the yolks, sugar and salt. Whisk together. Once the milk mixture is up to heat, whisk some of it into the eggs to temper them. Return the tempered eggs back into the milk and cream mixture.
Cook, on low, for 3-5 minutes or until thickened and coats the back of a wooden spoon. Make sure it doesn’t boil.
Remove from heat and strain the mixture through a fine mesh strainer into a clean bowl. Chill mixture for at least 3 hours, preferably overnight.
To serve, pour the crème onto 1 large platter or two smaller platters. Pile the berries on top of the crème and garnish with a few pieces of torn mint. Serve.
Recipe Courtesy of Megan Mitchell
As Seen on Domaine
Photography Courtesy of Natasha Lee