1. Prepare the vanilla
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Split the vanilla pod in half lengthwise.
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Scrape out the seeds with the tip of a knife.
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Pour the milk into a saucepan, add the vanilla seeds and the emptied pod.
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Bring gently to a boil, then remove from heat and let steep for 10 minutes.
2. Mix the eggs and cornstarch
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Meanwhile, in a bowl, whisk the egg yolks with the sugar until the mixture whitens.
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Then add the cornstarch and mix until you obtain a smooth mixture.
3. Make the cream
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Remove the vanilla pod from the milk.
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Gradually pour the lukewarm milk onto the egg-sugar-cornstarch mixture, whisking constantly to avoid cooking the eggs.
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Pour everything back into the saucepan.
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Cook over low heat, stirring constantly with a spatula, until thickened. Be careful not to boil to prevent lumps from forming.
4. Cool and serve
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Once the cream has thickened, remove from heat.
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Divide the hot cream into ramekins.
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Let cool to room temperature, then refrigerate for at least 2 hours before serving.
Tips for making your homemade vanilla dessert cream
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