Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a heavy saucepan bring cream and if using, the vanilla bean just to boiling, stirring frequently. remove saucepan from heat. in a mixing bowl combine a small amount of the hot cream, egg yolk(s) and sugar. beat with an electric mixer on high speed for 2-3 minutes or till thick and lemon colored. gradually stir about half of the remaining cream mixture into the egg yolk mixture. then return all of the egg yolk mixture to the saucepan. cook and stir over medium heat just till mixture returns to boiling. remove from heat. remove and discard vanilla bean or stir in the extract, if using. if desired, stir in liqueur. cover the surface with plastic wrap and chill in the refrigerator until serving time. do not stir.

Target recipe: in a 3-quart pan over medium heat, stir milk and sugar often until mixture begins to bubble around edges of pan, 10 to 12 minutes. remove from heat. whisk about 1/2 cup of the hot milk mixture into egg yolks, then pour mixture into pan and whisk to blend. stir with a flexible spatula over medium-low heat until custard coats the spatula in a smooth, velvety layer, 10 to 14 minutes. remove from heat and pour through a fine strainer set over a bowl. set bowl in a container of ice water and stir often until cool. stir in vanilla. serve cool or cold.