Vanilla Bean Custard

Serves 4

• 1 Vanilla Bean
• 1 Cup (250ml) Milk
• 2 cups (500ml) Pouring cream – lite (35% fat)
• 150g Castor Sugar
• 8 egg yolks

1. Split Vanilla Bean in half lengthways and scrape out the seeds, combine with milk and cream in a saucepan.
2. Bring mixture to a simmering point over a low heat. Allow to stand while preparing other ingredients to allow vanilla flavour to infuse in milk mixture.
3. Whisk egg yolks and castor sugar together in a mixing bowl until pale and creamy.
4. Remove vanilla bean and whisk milk mixture into the egg mixture and stir to incorporate.
5. Place the bowl over a pan of simmering water on a gentle heat and stir until a thick, creamy custard consistency is reached.

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Basic Vanilla Bean Ice Cream

Serves 11-12

• 2 1/2 cups milk
• 2 1/2 cups heavy cream
• 2 medium vanilla beans
• 6 large egg yolks
• 1 cup superfine sugar

1. In a large saucepan combine milk and heavy cream. Split vanilla bean lengthwise. Using a small paring knife, scrap out seeds and then put seeds and pod into milk mixture. Bring to a boil over medium heat. Remove from heat and allow flavors to steep for 30 minutes.
2. Meanwhile, in a medium stainless steel bowl, combine yolks and sugar, whisk for 2 to 3 minutes until it reaches a pale yellow color, and sugar is dissolved.
3. Reheat milk mixture until very hot but not boiling, and slowly pour about a third of it into eggs, whisking constantly. Then pour this mixture back into the saucepan with remaining milk.
4. Over medium heat, stir constantly with a wooden spoon until thick and can coat the back of the spoon. Do not let it boil.
5. Remove bean pods and allow to cool in a large bowl to room temperature, stirring occasionally.
6. Refrigerate for at least 2 hours. (Ice cream can also be made one to two days in advance.)
7. Using an ice cream machine, process according to manufacturer's instructions. Serve when firm enough to scoop.

Variations:

Vanilla honey: Replace sugar with 3/4 cup honey.
Vanilla rosewater: Add 1 1/2 teaspoons rosewater to mixture when it is cooled.
Vanilla malt: Whisk in 1 cup malted milk to mixture when it is just taken off the heat before chilling. Malt balls can be added when ice cream is almost done in the machine

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Vanilla Crème Brulée*

Serves 6

• 6 large egg yolks
• 6 tbs sugar
• 1 vanilla bean, split lengthwise
• 1 1/2 cups whipping cream
• 6 tsp granulated sugar (or 8 -12 tsp packed brown sugar).

1. Preheat oven to 160°C
2. Whisk egg yolks and sugar in a medium bowl to blend. Scrape out seeds from split vanilla been and add to mixture.
3. Gradually whisk the cream into the sugar.
4. Divide mixture among 6 - 3/4 cup custard cups or ramekins. Arrange dishes in a baking pan. Pour enough hot water into pan to come halfway up sides of dishes.
5. Bake custards approximately 35-40 minutes until the custard is set. Do not overbake or your custard will be rubbery.
6. Remove the pan from the oven and remove custard cups from the water. Allow custards to cool before placing in the refrigerator to chill overnight.

Two hours before serving:

1. Preheat grill in oven. Sprinkle 1 teaspoon sugar atop each custard.
2. Place dishes on small baking sheet. Grill until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes.**
3. Chill until caramelized sugar hardens, about 2 hours.

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Easy Vanilla Fruit Salad

Serves 6

• 2 apples - diced
• 2 bananas – sliced
• 2 oranges – segmented
• 1 cup strawberries – hulled and quartered
• 1 cup grapes - seedless
• 1 lemon – juiced
• ¼ cup caster sugar
• 1 Vanilla bean – split
• ½ cup water
• Cinnamon Sugar to serve

1. Place apple, bananas and lemon juice in a bowl and mix well.
2. Add oranges, strawberries and grapes.
3. Place castor sugar, vanilla bean and water in a small saucepan and cook over a medium – high heat until sugar dissolves.
4. Pour over fruit and serve sprinkled with cinnamon sugar
5. Serve with vanilla bean ice cream.

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