|pure vanilla extract||.||.|
|fine sea salt||.||.|
|milk chocolate, 35% to 41% cacao, preferably Guittard or Valrhona, chopped||.|
|bourbon, preferably Maker’s Mark (optional)||about
In a medium bowl, whisk together the egg yolks, eggs, sugar, vanilla, and salt until thoroughly blended.
In a medium heavy saucepan over medium heat, stirring often, warm the cream and milk. Gradually whisk this mixture into the egg mixture.
In a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water), heat the chocolate until almost completely melted. Remove the chocolate from the heat source and continue stirring until fully melted. Gradually whisk the melted chocolate into the cream mixture until uniform in consistency.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.