INGREDIENTS
- 1 vanilla bean, halved lengthways
- 1 1/2 cups milk
- 1 cup thickened cream
- 6 egg yolks
- 1/2 cup caster sugar
- 2 teaspoons cornflour
METHOD
Step 1
Scrape seeds from vanilla bean. Place milk, cream, vanilla seeds and bean halves in a saucepan over low heat. Cook, stirring, for 10 to 12 minutes or until almost boiling.
Set aside for 10 minutes to infuse. Strain into a heatproof jug. Discard vanilla bean halves. Wash and dry saucepan.