200ml single cream
1 vanilla bean
100g caster sugar
6 free-range egg yolks
2 leaves of sheet gelatin (soaked in cold water)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring the cream and milk to the boil with 1 tablespoon of the caster sugar.
Whisk the egg yolks and remaining sugar together until mixture is thick and pale. Slowly add the boiling cream and milk to egg yolk mixture, whisking as you pour.
Return mixture back to the pot over a very low heat for a further 5 minutes making sure you keep stirring. Your mixture will start to thicken to a rich custard.
Squeeze excess water from your leaf gelatin and stir it through the custard. Pass the mix through a fine strainer and pour it into your glasses.
Chill for 2 hours in a refrigerator and serve with some fresh orange and a sugar biscuit.
Add to the experience and enjoy a lovely dessert wine.