Ingredients

4 strips applewood-smoked bacon

　　2 cups half-and-half

　　5 large egg yolks

　　1/3 cup sugar

　　

Step 1

Cook the bacon in a skillet over medium heat until well caramelized, about 5 minutes. Transfer to a paper-towel-lined plate.

　　

Step 2

Bring the half-and-half to a boil in a small saucepan, and remove from the heat. Add the bacon strips, cover, and let steep for 15 minutes. Remove and discard the bacon strips.

　　

Step 3

Put a medium bowl or a 4-cup measuring cup into a larger bowl filled with ice water.

　　

Step 4

Put the egg yolks in a medium bowl, and whisk.

　　

Step 5

Add the sugar to the half-and-half and bring just to a boil over medium heat. Whisk about half of the hot mixture into the egg yolks in a steady stream; then whisk that mixture back into the saucepan. Return the pan to medium heat and cook, stirring with a wooden spoon, until the custard no longer looks watery when you draw your finger across the back of the spoon, about 7 minutes.

　　

Step 6

Strain the custard into the bowl in the ice bath, and let it cool to room temperature. Refrigerate until ready to serve.

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