- 250 milliliters of whole milk
- 3 egg yolks
- 70 grams of sugar
- a vanilla bean
Beat the egg yolks with the sugar until frothy and smooth. Place in a non-stick saucepan the milk with the vanilla bean split in half and bring to a boil. Turn off the heat. and pour the milk little by beating eggs with a whisk to mix everything. Pour the mixture back into the saucepan and put it back on the fire continue to beat with a whisk over low heat until the cream 'sailing’ the spoon. If you have a cooking thermometer, the cream should be removed from the heat once it reaches a temperature of 80 degrees, otherwise the egg 'cooks'. Put the custard into a bowl and let it cool.