Pierre Hermé’s Vanilla Custard (Crème Anglaise)

1. Scrape the seeds loose from the Vanilla Beans (2), using the point or edge of a knife

2.  If you don't have a vanilla bean, you may substitute with a teaspoon of vanilla paste

3. In a small, heavy saucepan, pour the Milk (1 ⅓ Cup or 300 g), the Cream (1 Cup or 200 g) and Vanilla Beans (2) seeds

4.  Heat the saucepan on medium heat

5. Your Egg Yolks (6) must be very fresh

6. Whisk together the Egg Yolks (6) and the Sugar (½ Cup or 100 g) until smooth

7.  Heat the saucepan until bubbles form at edges

8. Remove from heat

9. Let the saucepan cool down for 10 minutes off the heat

10. Take the vanilla pods out of the saucepan

11. Pour half of the hot mix on the bowl with the Egg Yolks (6) and the Sugar (½ Cup or 100 g)

12. Whisk constantly

13. Slowly pour this hot milk mixture back into the saucepan with the rest of the hot liquid

14.  Continue to cook, stirring constantly

15. If you have a thermometer, you need to check the temperature

16. Remove from heat when temperature reaches 185 °F / 85 °C

17. If you don't have a thermometer, you will cook until the mixture coats the back of the spatula

18. Once off the heat, Hermé recommends to wait 4 minutes, and then to pour the custard into a clean bowl

19. Cover with plastic wrap, pressing the plastic against the custard

20.  Place the beauty in the refrigerator for 24 hours