Custard: Split the vanilla bean, scrape out
the seeds and place the pod and the seeds in a saucepan with the milk
and sugar. (If you're using vanilla extract add it at the very end).
Bring the milk mixture to a boil. Meanwhile, whisk the eggs and egg
yolks. When the milk has boiled remove the vanilla pod. SLOWLY pour
the milk mixture into the eggs, in a thin stream, whisking CONSTANTLY.
You can even pour it intermittently. If you pour it in too fast you
will scramble the eggs. Strain it into a bowl and skim any foam off
the surface. If you'd like, you can add some of your favorite liqueur
to the custard now.
Bread Pudding: Preheat your oven to 300 °F.
Bring the raisins to a boil in water and then drain. Toss the bread
cubes with the melted butter and then scatter them and the raisins in
a 1 1/2 - 2 quart baking dish. Pour the custard over the bread. Now
place the baking dish into a larger pan, such as a roasting pan. Pour
hot tap water in the larger pan until it comes at least halfway up the
baking dish. Bake for 45 minutes to an hour or until the custard sets.
The custard is set when it has a slight jiggle but is no longer fluid.
The purpose of the water bath is to create gentle and uniform heating.
High oven temperatures and/or lack of insulation from the water can
cause the custard to curdle.
Contributor: Mark Vogel
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recipe from www.inmamaskitchen.com