Browned Butter Filling
Makes 2 cups
  • ¾ cup (170 grams) unsalted butter
  • ½ vanilla bean, split lengthwise, seeds scraped and reserved
  • 1 cup (200 grams) granulated sugar
  • 3 large eggs
  • 1½ teaspoons (4.5 grams) all-purpose flour
  1. In a medium saucepan, heat butter and vanilla bean and reserved seeds over medium heat. Cook, swirling pan occasionally, until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and discard vanilla bean.
  2. In a large bowl, whisk together sugar, eggs, and flour. To sugar mixture, add hot browned butter in a slow, steady stream, whisking constantly until well combined. Let mixture cool to room temperature; whisk once more. Transfer mixture to an airtight container, and refrigerate until cold. Extra filling can be stored in the refrigerator for up to 2 weeks.
Recipe by Bake from Scratch at