Ingredients
- 1 L. Milk
- 1 Tbsp. Vanilla Extract
- 6 Egg Yolks
- 150 g. Caster Sugar
Directions
- Pour the milk into a saucepan. Add the vanilla extract. Slowly bring to a boil.
- Remove from the heat and leave to infuse for 3 mins.
- Place the egg yolks in a terrine. Mix with the sugar and work the mixture with a spatule until it becomes frothy, smooth and homogeneous.
- Remove the vanilla pod from the milk and pour it little by little on the sugar-egg yolks mixture while mixing vigorously.
- Return the mixture to the saucepan and cook to thicken over very low heat, stirring constantly with a wooden spoon. Do not boil. The cream is cooked when the foam which has formed on the surface has disappeared and the mixture coats the spoon.
- Pour the cream into a cold container.
Notes
- Custard can be flavored with coffee extract, with a zest of orange or grated lemon and infused in milk, or with 1 or 2 tablespoons of caramel poured into the boiling milk.
- If the cream is lumpy transfer to a bowl and blend vigorously.
