Custard Filling
- 1½ cups (360 grams) single cream/half-and-half
- Scant ½ cup (scant 120 grams) whole milk
- 2 teaspoons (8 grams) vanilla extract or
- 1 vanilla pod/bean, split lengthwise, seeds scraped and reserved
- 8 large egg yolks (149 grams)
- ½ cup (100 grams) caster sugar
- In a medium saucepan, heat half-and-half and milk over medium heat. Add vanilla extract or vanilla pod and reserved seeds, and bring to a simmer.
- In a medium bowl, whisk together egg yolks and sugar. Pour hot cream mixture over yolks, whisking constantly. Remove vanilla pod before using.
Recipe by Bake from Scratch at https://bakefromscratch.com/custard-tart/
3.5.3251