In a medium saucepan over low-medium heat add the whole milk, cream, vanilla bean pods, and vanilla bean. Let cook for a couple of minutes to warm it up - do not boil the milk.

Warm Milk and Vanilla

In a medium bowl whisk together the egg yolks and sugar for 2-3 minutes, the mixture should lighten in color a lot. Make sure to scrape the sides of the bowl.

Mix Eggs and Sugar

Step 2

Add the corn starch and mix for another minute to combine.

Add Corn Starch

Step 3

Once the milk mixture is warmed slowly add a little bit to the egg mixture and whisk to combine. This is tempering the eggs to prevent them from scrambling right away. Then add all of the milk slowly and whisk to combine.


Step 4

Add mixture back to the pot and cook over low-medium heat for another couple of minutes, whisking constantly. The mixture will thicken up.

Cook Mixture

Step 4

You want it quite thick, you should be able to draw a line in the middle of the pot and the opening not cover up immediately.

Check for thickness

Step 5

Take off the heat and if you want pour through a fine metal sieve to take any small lumps out.


Step 6

Then pour into an air-tight container, place plastic wrap on top, and push directly on top this helps prevent a thick skin from forming. Let chill in the fridge for at least two hours or up to three days.


Step 7

After the custard has set it will be thick in one big blob so you'll want to whisk it to cream it up again. You'll have to give it a good whisk.


Step 8