|Served with banana pancakes & maple syrup|
- 1 cup milk
- 1 cup thickened cream
- 1 vanilla bean (see note)
- 4 egg yolks
- 1 tablespoon cornflour
- 1/3 cup caster sugar
Combine milk and cream in a small saucepan. Using a sharp knife, split vanilla bean in half lengthways and scrape out seeds. Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.
Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.
Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).
You could use 1 teaspoon vanilla extract or vanilla paste instead of the vanilla bean.