Easy - 10 Min
This very smooth and flavoured recipe will suit all your recipes using custard. It can be eaten warm or cold, depending on your preference, and will perfectly match a soft chocolate fondant or heart, as well as all chocolate desserts in general. Be sure to whip the recipe well to avoid any lumps.
To make your custard a success, it is important to work on a very low heat to prevent the eggs from coagulating. The cream should never boil. To make sure, simply stop cooking as soon as the cream covers the spoon, or if you prefer, you can use a cooking thermometer and make sure that the cream never reaches 85°C, the temperature at which the eggs will coagulate and the cream thicken
Split the vanilla and scrape the seeds with the back of a knife.
Heat the milk in a saucepan with the vanilla grains and pod. When the milk is boiling, stop the heat and let it cool completely, letting the pod infuse.
Remove the pod and then put the vanilla milk to heat.
Beat the egg yolks in a bowl with the sugar until the yolks turn white.
Gradually add the hot milk to the egg yolks while mixing.
Return this mixture to the saucepan over medium heat and cook gently, stirring constantly.
The mixture must not boil. When the custard is bound, remove it from the heat.
Pour it into a cold container to accelerate its cooling, and cover it with a film to avoid the formation of a crust on the surface.