Vanilla Cream with Organic Bourbon Vanilla Pod

Ingredients

• 1 vanillestok
• 500 ml volle melk
• 4 eierdooiers
• 100 g fijne kristalsuiker
• 40 g maïzena
• 20 g ongezouten boter

Cook Time

1. 1
   Split the vanilla pod lengthwise and scrape out the seeds with a small knife. Add both the seeds and the empty pod to a saucepan with the milk.
2. 2
   Heat the milk over medium-high heat until just below boiling point. Remove from heat and let the vanilla pod steep in the warm milk for 10 minutes. Then remove the pod (rinse, dry and reuse).
3. 3
   In a bowl, beat the egg yolks with the sugar until pale and fluffy. Add the cornstarch and mix until smooth.
4. 4
   Gradually pour the warm vanilla milk into the egg mixture, stirring constantly, so the eggs don't curdle.
5. 5
   Pour everything back into the saucepan and heat over medium-high heat, stirring constantly with a whisk, until the cream thickens and starts to bubble. Keep stirring to prevent burning.
6. 6
   Remove from heat and stir in the butter until completely incorporated.
7. 7
   Pour the cream into a bowl, cover with plastic wrap directly on the surface (this prevents a skin from forming) and let cool completely in the refrigerator.