• Whole milk 385 g
    • Heavy cream 36% 385 g
    • Egg yolks 153 g
    • Sugar 77 g
    • Vanilla see table below

  • Infuse the vanilla beans in the warmed cream*. Mix the egg yolks and sugar, then combine with the first mixture. Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and set to one side to cool quickly.

    *Infusing time: 20 minutes while hot