Vanilla Curd

Vanilla Curd

1 cup sugar 2 T. cornstarch 2 vanilla beans, halved, split and scraped 1 cup water 2 egg yolks 1 t. vanilla extract

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. 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. 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. Makes about 2 cups. Source: Paula Deen

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 * Catsrecipes Y-Group