Ingredients:

  • 1 1/2 cups (360 ml) Full-fat Milk
  • 1/2 cup (120 ml) Double Cream or Heavy Cream
  • 1 1/2 teaspoons (7 ml) Vanilla Bean Paste or Extract (or 1 split vanilla bean)
  • 4 Large Egg Yolks
  • 1/2 cup (100 g) Granulated Sugar (Caster sugar preferred)
  • 2 tablespoons (15 g) Cornflour (Cornstarch)
  • 1 tablespoon (15 g) Unsalted Butter, cold, cut into small cubes (optional)

Instructions:

  1. Infuse the Dairy: Combine the milk, cream, and vanilla (paste or extract) in the heavy-bottomed saucepan. Heat gently over medium-low heat until steaming and tiny bubbles form around the edges. Do not boil. Remove from heat immediately. If using a whole vanilla bean, split it, scrape the seeds, and add the pod and seeds now. Let it infuse for 10 minutes, then remove the pod.
  2. Whisk the Yolks: In a heatproof bowl, whisk the egg yolks and sugar vigorously until the mixture is pale yellow, thick, and creamy (this is known as blanchir).
  3. Incorporate Starch: Whisk in the cornflour until no lumps remain. The mixture will look paste-like.
  4. Temper the Eggs: Slowly pour about one-third of the hot milk mixture into the egg mixture while whisking continuously. The goal is to gently raise the temperature of the eggs without scrambling them.
  5. Return to Pan: Once incorporated, pour the tempered egg mixture back into the remaining hot milk in the saucepan.
  6. Cook to Nappe: Return the pan to medium-low heat. Whisk continuously, scraping the bottom and sides to prevent scorching. Cook until the mixture thickens significantly, coating the back of a spoon (the nappe stage).
  7. Check Temperature: Cook until the custard reaches 82°C – 85°C (180°F – 185°F). Do not allow it to boil vigorously.
  8. Finish the Custard: Remove the pan from the heat immediately. If using butter, whisk in the cold cubes one at a time until melted and glossy.
  9. Strain for Smoothness: Pour the custard immediately through a fine-mesh sieve into a clean bowl. This ensures perfect smoothness.
  10. Prevent Skin: Place a sheet of plastic wrap directly onto the surface of the hot custard (ensure no air bubbles are trapped underneath).
  11. Chill Completely: Refrigerate for at least 2 hours, or until thoroughly chilled and firmly set. The custard will thicken significantly as it cools.