I cook my cream and sugar (with vanilla bean or other flavor) until the sugar is dissolved and the cream is scalded. Then I pour in the milk. I whisk this mixture into my yolks, and since it is not hot, there is no need to temper. I find that this method produces the creamiest, smoothest consistency. I use a warm water bath, about 1/4" to 1/2" up the sides. Any deeper will take forever to cook the custard.
For the sugar, you can use superfine or granulated, or light brown sugar which has been dried in the oven, then powdered in the cuisinart and sifted. I just use granulated in small increments (a few very thin layers, and some patience). |