Part 2/6:
Fresh cream (this is crucial; don’t substitute with anything else)
A pinch of salt for balance
Vanilla bean, if available (essence can be a substitute)
Creating the Custard
Begin by whisking the egg yolks and sugar together until well combined. In a saucepan, mix the milk and fresh cream with the salt. If you’re using a vanilla bean, split it open and add both the pod and seeds to the mix. Gently heat this mixture over low heat, stirring constantly until it reaches 76°C (around 170°F), ensuring it doesn’t boil.
If you don’t have a thermometer, look for steaming but not boiling liquid, which indicates it’s hot enough. You’ll notice the custard thickening slightly during this process, which is exactly what you want.