Vanilla Custard Filling

Name: Vanilla Custard Filling
Yield: Yield: 4¾ cups (1 L 140 ml)
Ingredients: 1 teaspoon (5 ml) finely grated lemon zest; 2 vanilla beans; 12 egg yolks (1 cup/240); 4 cups (960 ml) heavy cream; 7 ounces (200 g) granulated sugar

Preparation info

Yield:
4¾ cups

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

2 vanilla beans
7 ounces (200 g) granulated sugar

Dessert
Gluten-free
Vegetarian

Method

Split the vanilla beans lengthwise and scrape out the seeds. Rub the seeds into the sugar to distribute them evenly and break up any clumps. Save the pod halves for another use or discard.
Beat the egg yolks and the vanilla sugar by hand for a few seconds, just to combine.
Add the cream and lemon zest and blend thoroughly.