4 plump egg yolks, basking in the promise of silken richness 3/4 cup granulated sugar, sparkling like moonlight on winter frost 1/2 teaspoon vanilla bean paste, whispering secrets of warm comfort Pinch of sea salt, a playful wink on the tongue 2 cups heavy cream, a lullaby of velvety abundance
Preheat your oven to 300°F (150°C), setting the stage for a creamy metamorphosis.
Gather your ingredients, their aromas promising a harmonious dance of textures and flavors.
In a spacious bowl, whisk together the egg yolks and sugar until light and airy, a cloud cradling sunshine's warmth.
Stir in the vanilla bean paste and salt, weaving subtle whispers into the melody.
Gently warm the heavy cream in a saucepan until it simmers softly, but don't let it boil – keep it a serene, milky stream.
Temper the egg mixture by slowly whisking in about 1/4 cup of the warm cream, like introducing a dancer to the stage, ensuring they don't stumble.
Once acquainted, slowly pour the egg mixture into the remaining warm cream, stirring continuously until they blend into a harmonious flow.