Vanilla Curd

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

  1. 1 cup sugar
  2. 2 tablespoons cornstarch
  3. 2 vanilla beans, halved, split and scraped
  4. 1 cup water
  5. 2 egg yolks
  6. 1 teaspoon vanilla extract
  1. In a medium saucepan, 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 2 cups (approximately)