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adapted from “The Art of Simple Food”
I used bread loaf tins to hold the water bath for the custard. One was metal and one was glass. The glass cooked the custards much more evenly and they came out smoother.
4 egg yolks
3/4 cup heavy cream
3/4 cup half-and-half
1/4 cup sugar
1 two-inch piece of vanilla bean
4 custard cups or ramekins
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1st Keep
 tihleigh
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