• 1/2 vanilla bean or
• 1 teaspoon (5 ml) vanilla extract

With the tip of a knife, remove the seeds from the vanilla bean.

In a small saucepan, bring the cream to a boil with the vanilla seeds and pod. Remove from the heat.

In a bowl, beat the egg yolks and sugar until the mixture lightens. Gradually whisk in the hot cream. Return the pan over low heat and cook, stirring constantly with a wooden spoon, until the cream coats the back of the spoon.

Remove from the heat and strain into a large bowl. Let cool and cover. Refrigerate for about 1 hour and 30 minutes.

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