Amoeba Soup

1. 1

   Pour milk into a saucepan.

2. 2

   Add vanilla extract.

3. 3

   Bring slowly to a boil, turn off the heat and let infuse, 10 minutes.

4. 4

   DO NOT REMOVE THE SAUCEPAN FROM THE STOVE.

5. 5

   The milk must remain hot enough to 'cook' the egg mixture.

6. 6

   Use an electric mixer to whisk egg yolks, sugar, and cornstarch together for five minutes on medium speed, or whenever the colour is even and uniform.

7. 7

   Whisk in the hot milk.

8. 8

   Return to a clean-based saucepan and heat, stirring all the time until the mixture is almost at boiling point and has thickened slightly.

9. 9

   Plunge the base of the pan in a bowl of cold water for a few seconds to stop cooking.

No additional tips available.