Ingredients

• 1 vanilla bean (pod)
• 2 cups whole milk
• 1 cup cream
• 5 large free-range egg yolks
• 4 tablespoons caster sugar
• 1 tablespoon cornflour

Steps

• Step 1

  Combine the cream and milk in a saucepan.

• Step 2

  Using a knife, split the vanilla bean lengthways then run a knife blade to scrape out all the seeds.  Add the pod and seeds to the milk mixture.  Turn on heat to medium, until it almost starts to simmer, turn off heat.

• Step 3

  Combine the egg yolks,  sugar and cornflour.   Whisk until the sugar has dissolved.

• Step 4

  Add one ladle of hot milk to the egg mixture as you whisk hard.  Once combined, add the remainder of the milk mixture as you continue whisking.

• Step 5

  Pour the mixture back into the same saucepan on low heat and mix well with a wooden spoon until it thickens.  Approx. 5 minutes, do not boil.   Run your finger through the centre of the wooden spoon to test if it’s thick enough.  It should live a clean line otherwise cook a little longer.

• Step 6

  Strain, and cover.  Keep refrigerated once cooled down.

   

Little Tips

When refrigerating, I like to add cling film directly to the surface to avoid any skins forming.