Source:
Mt. SAC - CUL-105
| Quantity | Unit | Item | Specification |
|---|
| 312 | g | Whole milk | |
| 236 | g | Heavy cream | |
| 1 | ea | Vanilla bean | Split lengthwise |
| 114 | g | Granulated sugar | |
| 144 | g | Egg yolk (~8) | |
| 42 | g | Cornstarch | |
| 57 | g | Unsalted butter | Cold, 1/2" dice |
| Quantity | Unit | Item | Specification |
|---|
| 1 | ea | Stainless steel saucepan | With cover |
| 3 | ea | Work bowl | |
| 1 | ea | Whisk | |
| 1 | ea | Sieve | |
| 1 | ea | Hand blender | |
- In pot: bring to simmer:
3/4 milk, heavy cream, vanilla bean
- Remove from heat; steep
15 minutes
- In bowl: combine
1/4 milk, cornstarch
- Remove vanilla; return caviar to milk mixture and bring back to simmer
- In bowl: whisk egg yolk, sugar
- Temper milk mixture into egg
- Return to pot, add cornstarch mixture, bring to boil
- Stir constantly, just until thick
- Place over ice bath, cool to
~100°F
- Add butter, blend with hand blender
- Strain over ice bath, cool
- Cover, refrigerate