Makes about 2 cups
This is not unlike the ice cream base we used for Mazto Crunch Ice Cream. I just never froze it, so it remained a custard of pourable consistency. I used some leftover (plain) creme fraiche from the sandwiches to make the custard thicker and slightly less sweet, but it’s optional. Serve it with any of your favorite cakes and tarts, especially Pound Cake with Strawberries and Creme Anglaise. Read the original post here.
1 cup milk
1 cup half and half
1 egg yolk
6 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons creme fraiche (optional)
Heat the milk and half and half with 3 tablespoons of the sugar until it measures 175°F on an instant-read thermometer.
Meanwhile, beat the egg yolk, egg, and the remaining 3 tablespoons of sugar until light and thick, 2-3 minutes with an electric beater.
When the milk is hot, pour about a half cup of it into the egg mixture, whisking constantly. Off the heat, stir the eggs back into the milk, return to the heat, and cook, stirring constantly 7-10 minutes (180°F on the thermometer). Stir in the vanilla and creme fraiche if you’re using it, and cool in a heatproof bowl in the fridge. Can be made 1-2 days in advance.