1 cup (8 ounces) whole milk
1 vanilla bean
4 egg yolks
1/4 cup granulated sugar
Reserve 3 tablespoons of the milk. Place the remaining milk and vanilla bean in a saucepan. Bring almost to the boil.
Remove from the heat and leave to stand for 15 minutes to allow the vanilla to infuse the milk.
Place the egg yolks, sugar and reserved milk in a bowl. Beat until thick and creamy. Remove the vanilla bean from the milk and pour the milk into the egg mixture.
With a sieve, strain the mixture into a heavy based saucepan and cook on medium low heat, stirring, until the custard thinly coats the back of a spoon and is about the thickness of heavy cream. Be careful not to let the custard come to a boil or it may curdle.
Pour into a chilled bowl. If serving custard cold, place plastic wrap over bowl and chill for at least 2 hours in the refrigerator. The custard will thicken as it it cools.
Makes 1-1/2 to 2 cups.
Date: February 13, 2002