500ml full fat milk
1 vanilla pod, seeds scraped
6 egg yolks
125gr caster sugar
- Place the milk, vanilla seeds and the pod in a heavy based saucepan over a medium heat. Bring to the boil then remove from the heat and leave to stand for 30 minutes to infuse.
- Place a fine mesh sieve over a bowl, then place that bowl in another larger bowl of iced water and set aside.
- Place the egg yolks and sugar in a large bowl and use a whisk until thick and pale. Whisking continuously, gradually ass the warm milk, then return the mixture to the pan and stir over a low heat for 10 minutes or until it thickens enough to coat the back of a spoon. The custard should reach 80Ã‹Å¡C on a candy thermometer and not above or it will scramble. * * * Immediately pour the custard into the sieve sitting over the bowl placed over the iced water and whisk for 1-2 minutes to allow the heat to escape.
- Leave the custard to stand until cool, whisking occasionally. (the custard will keep in an airtight container in the refrigerator for up to 7 days)