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Grade A bourbon vanilla beans for custards, ice cream, extracts
Pure vanilla extract — everyday baking, custards, frosting
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Achievable elevated desserts — laminated doughs, cakes, custards
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Pure vanilla extract — everyday baking, custards, frosting
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Achievable elevated desserts — laminated doughs, cakes, custards
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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Place 1 3/4 cups of the half-and-half, the sugar, and the salt in a medium saucepan over medium heat and stir until the sugar has completely dissolved, about 3 to 4 minutes. Meanwhile, pour the remaining 1/4 cup half-and-half into a small bowl. Sprinkle the gelatin evenly over the surface and let stand without disturbing until the gelatin softens, about 3 minutes (it will start to look wavy and wrinkled). Place the egg yolks in a medium heatproof bowl and whisk until smooth, about 1 minute. Remove the half-and-half mixture from the heat and slowly pour about half of it into the egg yolks, whisking constantly until incorporated. Pour the half-and-half/egg mixture back into the pan and add the gelatin mixture and the butter. Cook over low heat, whisking constantly, until the butter melts, the gelatin dissolves and no longer feels grainy, and an instant-read thermometer registers 160 degrees F, about 5 minutes. (Do not let the mixture boil or go above 170 degrees F, or the gelatin will not set properly and the eggs may curdle.) Remove the saucepan from heat and stir in the vanilla. Set a fine-mesh strainer over a medium heatproof bowl and pour the mixture through the strainer. Discard the solids. Divide the mixture among the pop molds and freeze until frozen, about 3 hours. Alternatively, to serve as pudding, divide the mixture among ramekins and refrigerate until set, about 3 hours. (To avoid the skin that forms on the surface of pudding, cover each ramekin with plastic wrap and make sure its directly touching the pudding.)