INGREDIENTS:

8               Egg yolks

250ml      Milk

250ml      Cream

125g          Sugar

1                 Vanilla bean

DIRECTIONS:

Scald the liquid with the scraped vanilla bean. Once the liquid has reached a boil, add the sugar to the yolks and mix well.  Slowly temper the liquid into the eggs until well incorporated. Strain through a fine sieve, and remove bubbles with a spoon. Pour into ramekins and remove excess bubbles by lightly passing it over a blow torch.