| 700ml | Double cream |
| 250ml | Milk |
| 8 | Egg yolks |
| 75g | Castor sugar |
| 1 | Vanilla pod |
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Method
1. Place the cream, milk & the vanilla pod in a pan & bring to the boil
2. Whisk the egg yolks & sugar until pale, add the hot cream mixture to the eggs & sugar whisking continuously
3. Pass through a fine chinois & pour into ramekins
4. Cook in the Combi-therm in a Bain- Marie at 110°c for 45 mins
5. When ready the custard should still have a slight wobble
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