Ingredients:

  • 2 cups (475 ml) Whole Milk
  • 1 cup (240 ml) Heavy Cream (double cream)
  • 1/2 cup (100 g) Granulated Sugar
  • 1 Vanilla Bean, split and seeds scraped (or 1 tablespoon vanilla extract)
  • 4 Large Egg Yolks

Instructions:

  1. Combine milk, cream, and sugar in the saucepan. Add the vanilla bean (and pod). Gently heat over medium heat, stirring until the sugar dissolves and the mixture is steaming (do not boil!).
  2. In a separate bowl, whisk the egg yolks until lightly coloured and slightly thickened. Slowly drizzle a small amount of the hot milk mixture into the egg yolks while whisking constantly.
  3. Gradually pour the warmed egg yolk mixture into the saucepan with the remaining milk mixture, whisking constantly.
  4. Cook over low heat, stirring constantly, scraping the bottom of the pan to prevent sticking. Continue cooking until the custard thickens enough to coat the back of a spoon. Do not boil!
  5. Remove from heat. If using vanilla extract, stir it in. For the smoothest custard, strain the mixture through a fine-mesh sieve into a heatproof bowl or jug.
  6. Cover the surface of the custard with plastic wrap (press the plastic wrap directly onto the surface). Refrigerate for at least 2 hours, or until completely chilled.
  7. Enjoy the custard cold or gently warm it before serving.