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Cream vanilla dessert recipe
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Heat the milk, vanilla pod and sugar together in a medium sized pan. Stirring occasionally over a gentle heat until boiling and the sugar is dissolved, allow to cool. Beat together the yolks and the egg white with a pinch of salt then strain the milk into them through a sieve. Keep the vanilla pod, wash the pan and rinse with cold water. Beat the egg / milk mixture for 2 - 3 mins, strain it back into the pan. Stand the pan in a bain marie and place over a medium heat. Keeping the water at simmering point, cook until the mixture coats the back of a wooden spoon. This must be stirred constantly and not allowed to boil. When thick pour into a serving bowl and sprinkle the surface lightly with caster sugar to prevent a skin forming. Chill before serving. When dry the vanilla pod can be wrapped in foil
and used up to 4 times.
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