• Servings: 3 1/2 cups
• 10 egg yolks
• 5 Tbsp sugar
• pinch salt
• 3 1/4 cups whole milk
• 2 inch piece of vanilla bean, split

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From my days as a restaurant pastry chef, this is a staple that we had on hand every day. It's the basis for many items in the pastry kitchen including creme brulee, ice cream, pots de creme, sabayon and mousseline sauce. It's a basic technique every baker should master.