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都一样，都少不了牛奶、鲜奶油、蛋黄、糖和香草荚。这次试试T.K的配方，看看有什么不同。
配方来自《The French Laundry Cookbook》p290
材料（约2杯）我做了一半的量
·半枝香草豆荚，刨开
·1杯牛奶
·1杯鲜奶油
·1/3杯细砂糖
4. 然后把1/3的热牛奶呈线性缓慢的倒入蛋黄中，（注意注意：一定要呈线型，一点点的加入。絕不可以一口氣倒入，會跑出蛋花湯呀。还要边倒边搅拌，这个不步骤是给蛋黄调温。）
离火，过筛、倒入一个置于冰水盆中的碗中降温，（最後一個步驟＜離火，倒入另一個容器，浸泡冰水備用＞看似麻煩，卻絕不是多此一舉。
小贴士：
煮过的香草豆荚不要丢弃，洗净、晾干，埋进糖罐里，一、两周后，就得到自制的香草糖，味道要比买的香草糖香浓的多。
附上原文供参考：
Scrape the seeds from the vanilla bean into a saucepan, add the pod, milk, and cream, and bring to a simmer. Turn off the heat and let cool to room temperature to infuse the flavors.
Add half the sugar to the milk mixture and bring to a simmer, stirring to dissolve the sugar.
Meanwhile , whisk the egg yolks and the remaining sugar in a bowl to blend. Gradually whisk in one third of the hot milk mixture to temper the yolks and then return the mixture to the saucepan. Stir the custard with a wooden spoon over low heat until it thickens and coats the back of a wooden spoon .Immediately pour into a bowl set in an ice-water bath and stir it occasionally until cool. Strain the sauce and refrigerate until ready to serve: it can be made a few days ahead.
配方来自《The French Laundry Cookbook》p290
材料（约2杯）我做了一半的量
·半枝香草豆荚，刨开
·1杯牛奶
·1杯鲜奶油
·1/3杯细砂糖
4. 然后把1/3的热牛奶呈线性缓慢的倒入蛋黄中，（注意注意：一定要呈线型，一点点的加入。絕不可以一口氣倒入，會跑出蛋花湯呀。还要边倒边搅拌，这个不步骤是给蛋黄调温。）
离火，过筛、倒入一个置于冰水盆中的碗中降温，（最後一個步驟＜離火，倒入另一個容器，浸泡冰水備用＞看似麻煩，卻絕不是多此一舉。
小贴士：
煮过的香草豆荚不要丢弃，洗净、晾干，埋进糖罐里，一、两周后，就得到自制的香草糖，味道要比买的香草糖香浓的多。
附上原文供参考：
Scrape the seeds from the vanilla bean into a saucepan, add the pod, milk, and cream, and bring to a simmer. Turn off the heat and let cool to room temperature to infuse the flavors.
Add half the sugar to the milk mixture and bring to a simmer, stirring to dissolve the sugar.
Meanwhile , whisk the egg yolks and the remaining sugar in a bowl to blend. Gradually whisk in one third of the hot milk mixture to temper the yolks and then return the mixture to the saucepan. Stir the custard with a wooden spoon over low heat until it thickens and coats the back of a wooden spoon .Immediately pour into a bowl set in an ice-water bath and stir it occasionally until cool. Strain the sauce and refrigerate until ready to serve: it can be made a few days ahead.