Sunday, February 17, 2008

Vanilla Bean Custard

Vanilla-bean custard:
1 cup milk
1 cup thick cream
2 vanilla beans
1/4 cup caster sugar
6 egg yolks
2 tsp cornflour
2-3 tbs brandy (optional)

To make the custard, place milk and cream in a saucepan. Split the vanilla beans, scrape seeds. Add the seeds and beans to pan. Bring to the boil then remove from heat and set aside for 10 minutes to infuse.

No comments: