Vanilla Bean Custard is such a refined and elegant dessert, but it also is one of the most foolproof! You can flavor it up in a multitude of ways and it is a great finish to any meal. I went with a simple, straightforward version of this sweet treat, making it with fresh vanilla bean. This custard is based on the great recipe from “Nourishing Traditions” , except I’ve made it creamier and added a punch with the fresh vanilla bean!
These custard cups are tasty and packed with nutrient-dense egg yolks. They are rich, creamy, slightly sweet, and have the most satisfying, smooth finish. You can easily impress your family and friends with this dish, and they won’t even know how easy it is to make!
Easy Vanilla Bean Custard
1. Preheat oven to 325 degrees. In a small sauce pan, gently warm the whole milk and cream together until small wisps of steam start rising from the top – when this happens, remove from heat.
2. In a medium-size glass bowl, whisk together the honey and egg yolks until well-combined. Then slowly start ladling in the warmed egg and cream mixture, whisking constantly until the egg yolks, honey, and milk/cream are well-combined.
3. Split the vanilla bean pod in half, and using a sharp knife, scrape out the vanilla bean seeds. Whisk the seeds into the custard base.
4. Ladle the custard mixture into six small ramekins that have been placed into a large baking dish. Place the baking dish into the preheated oven and pour hot water around the ramekins until the water level reaches about 3/4 of the way up the ramekins.
5. Bake in the oven up to one hour, checking them after 40 minutes. Cook until a sharp knife inserted comes out clean. Remove from oven and remove from pan of hot water. Allow to cool and chill in the fridge for at least one hour before serving. Top with sliced strawberries.