Ingredients :
- 1 liter of milk
- 1 vanilla pod
- 10 egg yolks
- 250 g of sugar





In a saucepan, heat the milk and vanilla bean split and scraped.
Whip the egg yolks in a bowl and sugar.
When the milk shuddered, pour half of it on yellow bleached.
Add remaining milk and bring back to the fire.
Remove from time to time to prevent the fire that prolonged exposure to the heat source is too bright to make clot young eggs.
Mix well and pour into a bowl filmed.
Cool.

Chef's tip :
The cream should not boil.
It is important to cool the custard sauce cream quickly after cooking.