Crema Inglese

Method

1. In a saucepan, heat milk and cream together with the vanilla bean (split and scraped) or extract. Bring to near boiling, then remove from heat and let infuse for 10 minutes.
2. In a bowl, whisk egg yolks with sugar until pale and creamy.
3. Gradually pour the hot milk mixture into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously with a wooden spoon or spatula, until the custard reaches 82°C (use a kitchen thermometer).
5. Immediately remove from heat and pour the custard into a cold bowl placed in an ice bath or refrigerator to cool quickly.