200 ml cream (about 1 scant cup)
200 ml milk (about 1 scant cup)
1 vanilla pod, split and seeds scraped
4 egg yolks
40 grams sugar (about 1/4 cup)
Heat the cream and milk in a heavy-based saucepan over moderate heat. Add the vanilla seeds and scraped pod and bring to the boil. Remove from the heat and leave to infuse for 5-10 minutes.
Put the egg yolks and sugar into a large mixing bowl and whisk together until pale and creamy. Pour the hot liquid into the egg mixture a little at a time and whisk gently to combine. Pour back into the saucepan and cook gently over moderate heat for about 8 minutes. Stir frequently with a wooden spoon until the custard thickens to coat the back of the spoon.
Remove from the heat and strain through a fine sieve. Serve the hot custard immediately or allow to cool and store in a sealed container in the refrigerator for up to 5 days.
Makes 500 ml.
From French Lessons by Justin North
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