Vanilla Crème

Ingredients

• 1000 mlCream
• 16 pcsEgg yolk
• 150 gSugar
• 6 gFlour
• 2 pcsVanilla

Instructions

1. 1

   Prepare

   • Split the vanilla pods lengthwise and scrape out the seeds.
   • Place pods and seeds in the cream, warm briefly and let infuse covered for at least 15 minutes to develop the flavor.
   • Strain the vanilla cream through a fine sieve, removing pod pieces (press pods lightly to extract flavor if desired).
2. 2

   Prepare yolks and thickener

   • Whisk the egg yolks with the sugar until pale and slightly thickened.
   • Mix the flour with a few tablespoons (about 2–3 tbsp) of the strained warm vanilla cream to a smooth paste, then stir into the yolk-sugar mixture.
3. 3

   Finish the custard

   • Gently heat the strained vanilla cream (do not boil). Temper the egg mixture by whisking in 3–4 tbsp hot cream, then slowly add the remaining hot cream while whisking continuously.
   • Return the mixture to the pot and heat over medium-low while stirring constantly until it thickens — do not let it boil to avoid curdling.
   • Remove from heat and continue to whisk for a short time to cool slightly. Pass through a fine sieve into serving dishes and cool completely.
4. 4

   To serve

   • Serve chilled. Optionally garnish with grated nutmeg, caramel sauce or fresh fruit.