VANILLA RUM CREME ANGLAISE
Steps:
- Warm half-and-half, 2 T. sugar, and vanilla bean seeds and pod in a saucepan over medium heat until steaming, about 5 minutes. Whisk yolks, 3 T sugar, rum, and salt together in a bowl. When milk mixture is steaming, temper it into the eggs, whisking constantly. Pour the custard back into the pan and return to the burner. Cook over medium-low heat, stirring constantly, until custard coats the back of a spoon, 5-8 minutes. Blend custard and vanilla bean pod in a blender for 1 minute. Strain into a bowl, add the extract, cover, and chill.
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