The custard sauce Durée : 1 mn 59 s

The custard sauce, by Laurent Nadiras
Milk L 1
Sugar Kg 0,200
Egg yolk pièce 10
Vanilla bean Pièce 1

Have the sieve and stainless mixing bowl ready near the stove then weigh the ingredients. Split the vanilla bean lengthwise, scrape the seeds and discard them into the milk.
Pour the sugar onto the egg yolks then whisk the mixture until whiten. Heat the milk up to the boil then pour a small amount into the yolk mixture, stir with the wooden spatula and make sure not to have too much foam then pour it on the remaining milk still stiring.

Put the saucepan back onto the heat. Check if the cream is the right consistency by holding a spatula that is covered with the cream, run your finger. If the streak remains without the cream running down through the streak.
It is ready.

The cream must be heated up to a temperature of 85° to 86° celsius. Remove from the heat and immediately pour it through the sieve. While the cream is cooling. Then cover and refrigerate.