Ingredients:

  • 6 large Egg Yolks
  • 100g granulated sugar
  • 15g cornstarch
  • 1/4 tsp fine sea salt
  • 360ml whole milk
  • 120ml heavy cream
  • 1 whole vanilla bean

Instructions:

  1. In a heavy-bottomed saucepan, combine the whole milk, heavy cream, and the split/scraped vanilla bean. Heat over medium until the liquid begins to steam and tiny bubbles form around the edges.
  2. While the dairy heats, whisk the egg yolks, sugar, cornstarch, and salt in a large heat-proof bowl until the mixture turns pale, buttery yellow and becomes slightly aerated.
  3. Slowly ladle about half a cup of the hot milk mixture into the egg yolks while whisking vigorously. Repeat this twice more to temper the yolks.
  4. Pour the warmed egg mixture back into the saucepan with the remaining milk and return to the heat.
  5. Whisk constantly over medium-low heat until the custard thickens enough to coat the back of a spoon. Pour through a fine-mesh sieve into a clean bowl to ensure a smooth finish.