- 1 liter (4 1/4 cups) whole (full-fat) milk
- 2 vanilla beans (pods), split and seeds scraped
- 120 g (4.23 oz/1/2 cup + 1 1/2 tbsp) sugar
- 10 egg yolks
Heat the milk with the vanilla beans and seeds in a saucepan. Briskly whisk the sugar and egg yolks in a bowl until light and fluffy. Mix a quarter of the hot milk into the blanched egg yolks, and pour this mixture into the pan with the remaining milk. Cook over low heat, stirring constantly with a silicone spatula until the temperature of the mixture reaches 82°C (180°F). Immediately filter through a conical strainer into a container over ice and cool quickly. Refrigerate.
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