Vanilla pots

1140 ml	Milk
225g	Castor sugar
2	Vanilla pods
12	Large egg yolks

Method

1.      Place the milk & vanilla pods in a pan & bring to the boil, remove from the heat & infuse for 15 mins.

2.      Meanwhile whisk the egg yolks with the sugar until light & airy.

3.      Re-heat the cream mixture until warm

4.      Slowly pour the warm milk onto the egg & sugar mixture, while whisking continuously & pass through a chinois.

5.      Carefully remove any foam from the top of the custard.

6.      Pour into petit pots & place in a bain marie of hot water with a cartouche lining the bottom of the tray.

7.      Lightly pass a blow torch over the top of the custards to remove any bubbles.

8.      Cover with tin foil & place a heavy flat tray on top to prevent the fan blowing the foil off.

9.      Place in the comitherm on steam & heat at 100°C for 10 mins then check.

They are ready when they wobble in the centre only