Authentic Irish Apple Tarts
  • 1 cup (240 grams) whole milk
  • ¾ cup (180 grams) heavy whipping cream
  • 1 medium vanilla bean, split lengthwise, seeds scraped and reserved
  • 4 large egg yolks (74 grams)
  • ⅓ cup (67 grams) granulated sugar
  1. In a small saucepan, combine milk, cream, and vanilla bean and reserved seeds. Heat over medium-low heat just until bubbles form around edges of pan. (Do not boil.) Discard vanilla bean.
  2. In a medium bowl, whisk together egg yolks and sugar. Gradually add warm milk mixture to egg yolk mixture, whisking constantly. Return mixture to saucepan, and cook over low heat, whisking constantly, until slightly thickened and mixture can coat the back of a wooden spoon, about 5 minutes. (Mixture will thicken more as it cools.) Strain through a fine-mesh sieve into a heatproof bowl. Place bowl in an ice water bath until sauce is chilled. Remove bowl from ice bath, cover sauce with plastic wrap, and refrigerate until ready to use.
Custard Sauce can be made 1 day ahead; refrigerate in an airtight container until ready to use.
Recipe by Bake from Scratch at