This recipe is best with
Recipe Ingredient
- 250ml milk
- 1/2 cup cream
- 1 vanilla bean, halved lengthways
- 1/3 cup castor sugar
- 4 egg yolks
Instructions
- Scrape the seeds from the centre of each vanilla bean half then put milk, cream, vanilla seeds and bean halves in a saucepan. Bring to a boil, stirring over medium low heat. Strain the milk mixture into a jug and discard the vanilla bean.
- Whisk sugar and egg yolks until thick and creamy. Now, whisk in hot milk mixture gradually into the creamy egg mixture.
- Pour the custard mixture into the saucepan and place over low heat. Cook, stirring with a wooden spoon until mixture is thick enough to coat the back of a spoon.
- Pour mixture through a fine sieve into a bowl, then stand the bowl in a larger bowl that is placed in a basin of ice-cold water.
- Stir the custard frequently for about 10 minutes or until mixture cools - this will stop the custard cooking and splitting on cooling. Cover custard surface with plastic wrap to prevent custard from forming a skin.
