Step 4: Cook the Custard

Place the saucepan back on medium-low heat.

Stir continuously using a wooden spoon.

Cook until the custard thickens enough to coat the back of the spoon.

The ideal temperature is approximately 170–175°F (77–80°C).

Do not boil.

Overheating can cause the eggs to curdle.

Step 5: Strain and Cool

Remove the vanilla bean pod.

Pour the custard continue reading …