Make a slurry with the cornflour, sugar, salt and about
Heat over medium heat, whisking constantly. At the first sign of bubbles, remove from the heat but continue to whisk. When the custard starts to get smooth and thick, almost like a mayonnaise, stir in the butter and the scraped vanilla bean and seeds. If the custard needs more cooking to thicken, return the saucepan to a medium heat and stir constantly until thickened. Tip the custard into a bowl and cover with plastic wrap touching the surface of the cream to prevent a skin from forming.
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