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- 2 cups whole milk
- one vanilla bean, scraped
- 1/4 cup sugar
- 1 tablespoon cornstarch
- two eggs
1heat milk with scraped vanilla bean and seeds in a pan over medium until milk steams. Cover pan, remove from heat, and steep 15 minutes.
2Whisk together sugar, cornstarch, and eggs in a bowl until mixed. Strain milk mixture through a fine mesh sieve, then slowly pour warm milk into egg mixture, whisking constantly. Return egg/milk mixture to saucepan over medium heat.
3Cook mixture, while whisking, until it slightly thickened, 8 to 10 minutes. If mixture curdles, strain again before transferring to fondue pot. Makes 2 cups. if vanilla beans are too pricey, feel free to substitute 2 teaspoons vanilla extract instead.