Vanilla Custard Base

• 400 ml (14 fl oz)pure cream (35% fat)
• 2 vanilla beans, split, seeds scraped

Preheat the oven to 160 °C (315°F/Gas 2–3). Put the cream and vanilla beans in a medium saucepan. Heat together until the cream just begins to boil, then remove the pan from the heat. Whisk the egg yolks, whole egg and sugar together in a stainless steel bowl. While whisking the eggs,