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6
Easy
Published 1993
This recipe is from Sue Clapperton, Chef Patissier at the Royal Oak Hotel, Sevenoaks, England. Try it with Glace Caraibe for an interesting combination.
To make the custard base, place the vanilla bean (pod) in the milk, or milk and cream, and bring to a boil. Leave to infuse for 20 minutes.
Beat the whole egg, the extra yolk and the sugar together, then slowly beat in the warm vanilla-flavoured milk, beating constantly with a balloon whisk. Return the mixture to the rinsed-out pan, or a bain-marie, and heat, stirring constantly, until