Perfecting custard texture

Tempering

Pouring hot cream into yolks too fast scrambles them. Add a thin stream while whisking gently, then strain the mixture to remove any cooked bits and the vanilla pod.

Watch for

• Whisk gently; foam bakes into a bubbly, uneven top
• Use hot water in the water bath so the custard bakes evenly
• Bake to about 170–175°F in the center; the middle should wobble like set gelatin
• Overbaked custards turn grainy or weep; underbaked ones are soupy

VanillaGoods tip

Steep the vanilla bean in the warm cream, covered, for 15–30 minutes before mixing. The longer infusion pulls out much more flavor.