Vanilla Custard

1. 1

   In a bowl, beat the yolks with the sugar; Set aside.

2. 2

   In a saucepan, heat the milk and cream to boiling, with the vanilla pod cut in half lengthwise.

3. 3

   Remove from heat, and cover pan for the vanilla to infuse for 10 minutes.

4. 4

   Scrape the inside of the vanilla bean with the tip of a knife. Reheat the milk.

5. 5

   Add the hot liquid into the egg mixture, stir.

6. 6

   Pour in pan, and thicken over low heat, stirring constantly. Remove from heat.

7. 7

   Soak the gelatin sheets in cold water.

8. 8

   Squeeze the water out of gelatin, add to hot cream, and stir to completely melt gelatin.

9. 9

   Pour into ramekins; let cool at room temperature, and then store in the refrigerator.

10. 10

    If you want a less firm texture you can decrease the amount of gelatin.

No additional tips available.