Classic Smooth Vanilla Custard

1.Combine the whole milk, heavy cream, and the scraped vanilla bean seeds and pod in a medium saucepan. Heat over medium heat until the mixture is just simmering (small bubbles appear around the edges). Remove from heat, cover, and let the vanilla steep for 15 minutes.

2.In a separate medium bowl, whisk together the egg yolks, granulated sugar, cornstarch, and salt until the mixture is pale yellow and smooth.

3.Remove the vanilla pod from the milk mixture. Slowly pour about one cup of the hot milk mixture into the egg yolk mixture while continuously whisking vigorously. This step, known as tempering, prevents the yolks from scrambling.

4.Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Return the saucepan to medium-low heat.

5.Cook the custard, stirring constantly with a wooden spoon or silicone spatula, scraping the bottom and sides of the pan. Continue cooking until the custard thickens enough to coat the back of the spoon (Nappe stage) and reaches a temperature between 82°C and 85°C. Do not allow the custard to boil.

6.Immediately remove the custard from the heat and strain it through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth texture.

7.Place plastic wrap directly onto the surface of the custard to prevent a skin from forming as it cools. Allow it to cool to room temperature before transferring it to the refrigerator.

8.Chill the custard for at least 4 hours, or preferably overnight, until it is fully set and cold. Serve chilled.