Original blog post:

Recipe source: The Tasty tRuth

Time required: 1 hour

Yields: 3-4 large glasses

Tools required:

  • electric mixer / whisk


  • 2 C milk
  • 1 C heavy cream
  • 1 vanilla bean, split and scraped
  • 1 TSP nutmeg
  • 4 egg yolks, 4 egg whites
  • ⅓ C sugar + 1 TBSP


  1. Separate yolks and whites. Place yolks in mixing bowl, set whites aside for later.
  2. Beat yolks until colour lightens.
  3. Gradually add ⅓ C of sugar to the yolks, beat until thoroughly dissolved.
  4. In a sauce pan, add milk, cream, nutmeg, and vanilla bean. Stir often, heat to scalding and remove from heat.
  5. Strain and temper hot cream into yolks, adding about one third at a time. Once cream and yolks are combined, return to sauce pot, stir gently. Heat to 160°F / 71.1°C, and remove from heat.
  6. Transfer hot mixture to mixing bowl and chill.
  7. Meanwhile, in another mixing bowl, beat the egg whites to soft peaks.
  8. Add 1 TBSP of sugar to whites, beating until stiff peaks form.
  9. Whisk whites into chilled mixture. Keep combined mixture chilled, pour and serve.

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