• Cooking Time:
  • Servings: 8
  • Preparation Time:



  • 2 C. Whole milk
  • 2 C. Heavy cream
  • 4 Whole vanilla beans, split lengthwise
  • 6 Whole eggs
  • 6 T. Sugar
  • Nutmeg, fresh grated


  • Add vanilla, milk and cream to a heavy saucepan, heat over medium flame to just below boiling and remove from heat.
  • Scrape seeds from vanilla beans then put seeds and pods in hot milk, allow to set for 30 minutes before removing pods.
  • Return milk to burner and heat to a boil.
  • While milk is heating, whisk eggs and sugar together, slowly pour hot milk into egg mixture while whisking.
  • Pour back into saucepan and slowly heat to 180°F stirring constantly. When thickened, place pan in a cold water bath to stop cooking.
  • Ladle into 6oz custard cups, grate nutmeg on top of each cup and refrigerate to set.
  • The seeds from the vanilla beans make the custard look dirty.

Categories: Dessert  Mousse  Pudding 

Author Credit: © A. J. Di Liberti 2006

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