Vanilla Budino

Vanilla Budino

Adapted from Bouchon by Thomas Keller
2 1/2 cups heavy cream
2/3 cup whole milk
1/2 cup plus 1 tablespoon sugar
1 vanilla bean, split
6 large egg yolks

Heat oven to 300 degrees.  Arrange eight 6-ounce custard cups or other small ovenproof dishes in a deep baking pan.  (I used six 8-ounce ramekins.)

Combine the cream, milk and 5 tablespoons of the sugar in a large saucepan. Scrape the seeds from the vanilla bean with the dull side of a small paring knife and add to the pan along with the pod. Bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from heat, cover and allow to infuse for 1 hour. Reheat the cream mixture until warm.

Whisk the egg yolks with the remaining 1/4 cup sugar in a medium bowl. Slowly add the warm cream mixture into the yolks, whisking. Strain through a fine-meshed sieve into a Pyrex measuring cup. Divide evenly among cups.

Transfer the pan to the oven and add enough hot water to the baking pans to come halfway to two-thirds of the way up the sides of the cups. Cover with a sheet of foil and bake 45-55 minutes, or until centers are set, but still slightly jiggly, like gelatin.

Carefully remove the cups from the pan and place on a rack to cool. Cover each with plastic wrap and refrigerate until firm, at least 8 hours. It can be hard to wait that long, but warm custard isn’t as appealing.

Copyright (c) 2007 FamilyStyle Food