Vanilla Custard Base

• 400 ml (14 fl oz) Cream (35% Fat)
• 2 Vanilla Beans, Split and Scraped
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Preheat the oven to 160°C (315°F/Gas 2–3). Put the cream and vanilla beans in a 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, slowly p