Crème moulée à la Vanille (Moulded Vanilla Cream)

Ingredients

• 1 litre milk
• 200 grammes sugar
• 1 pod of vanilla
• 4 whole eggs
• 8 egg yolks

Instructions

1. Dissolve the 200 grammes of sugar in the litre of boiled milk.
2. Add the vanilla pod and let it infuse for 20 minutes.
3. Beat the 4 whole eggs and the 8 yolks in a bowl, then pour the milk onto them little by little, mixing with the whisk.
4. Pass through a fine sieve and let rest a few instants.
5. Remove all the froth formed on the surface and pour the composition into the moulds, or into the special vessels.
6. Poach in a bain-marie in a moderate oven, keeping the utensil covered; the water must never boil, but be held constantly at 95 degrees.
7. As soon as the cream is poached, take it out and let it cool.
8. To serve in the cooking vessel, wipe the vessel carefully and set it on a napkin; to turn out, invert the mould gently onto the serving dish and lift it off a few minutes later.