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Vanilla Bean Custard with Caramel Sauce

Vanilla Bean Custard with Caramel Sauce
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A rich and creamy vanilla bean custard topped with a smooth caramel sauce. Perfect for dessert lovers who enjoy a balance of sweet and creamy flavors.

Ingredients

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  • 2 cups whole milk
  • 1 vanilla bean, split and seeds scraped
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 1 tbsp unsalted butter
  • 1 tsp alcohol-free vanilla extract
  • 1/2 cup granulated sugar (for caramel sauce)
  • 2 tbsp water (for caramel sauce)
  • 1/4 cup heavy cream (for caramel sauce)
  • 1 tbsp unsalted butter (for caramel sauce)
  • 1/4 tsp salt (for caramel sauce)

Instructions

  1. Heat milk and vanilla bean in a saucepan over medium heat until steaming. Remove from heat and let steep for 10 minutes.
  2. Whisk egg yolks, sugar, cornstarch, and salt in a bowl until smooth.
  3. Slowly pour the warm milk into the egg mixture, whisking constantly.
  4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
  5. Remove from heat and stir in butter and vanilla extract. Strain into a bowl and cover with plastic wrap directly on the surface. Chill for at least 2 hours.
  6. For the caramel sauce, heat sugar and water in a saucepan over medium heat until amber in color.
  7. Carefully stir in heavy cream, butter, and salt. Let cool slightly before drizzling over the custard.

Notes

  • Use a candy thermometer for the caramel to avoid burning.
  • Chill the custard thoroughly for the best texture.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/vanilla-bean-custard-with-caramel-sauce-recipe/