INGREDIENTS:
2 Cups of Heavy Whipping Cream or Half and Half
½ Vanilla Bean; split and seeds scraped
1 tsp. Grated Blood Orange Zest
6 Large Egg Yolks
½ Cup Sugar
2 Tbs. Blood Orange Juice or Puree
DIRECTIONS:
- Combine the cream, vanilla bean, blood orange juice and zest and bring to a simmer.
- While the cream mixture is simmering, combine the egg yolks and the sugar and whisk until creamy and the eggs form ribbons. Slowly add the cream mixture to the eggs, whisking the entire time, until you have half of the mixture incorporated with the eggs. Pour the egg mixture in the pan with the remaining cream and turn the heat up to medium and stir the entire time until the egg custard begins to slightly thicken.
Remove the thickened custard from the heat and strain through a fine sieve. Cool the custard down and then cover and store in the refrigerator until ready to use. This will keep for about 4 days. |
