Vanilla Curd

Yield
About 2 cups

Ingredients

 * 1 cup sugar
 * 2 tbsp cornstarch
 * 2 vanilla beans, halved, split and scraped
 * 1 cup water
 * 2 egg whites
 * 3 tsp vanilla extract

Directions

 * 1) In a medium pan, combine sugar, cornstarch, and vanilla beans and seeds. Add water and cook over medium heat for 5 to 7 minutes, or until thickened.
 * 2) In a small bowl, lightly beat egg yolks. Whisking constantly, pour one fourth of hot sugar mixture into egg yolks; add egg yolk mixture back to hot sugar mixture, whisking to combine. Cook over medium heat for 4 minutes, or until thickened.
 * 3) Remove vanilla beans from curd; stir in vanilla extract. Let cool; spoon curd into airtight containers and store in refrigerator for up to 2 weeks.

Source

 * Cooking with Paula Deen, Paula Deen's Holiday Baking 2007

Contributed by:

 * Catsrecipes Y-Group
 * Vanilla Curd