Vanilla Custard

• semi-skimmed milk 25 cl.
• cream 25 cl.
• 1 vanilla bean
• 3 egg yolks
• 4 3/4 tablespoons sugar fine
• 2 gelatin leaves for a fairly firm texture

1. In a bowl, beat the yolks with the sugar; Set aside.
2. In a saucepan, heat the milk and cream to boiling, with the vanilla pod cut in half lengthwise.
3. Remove from heat, and cover pan for the vanilla to infuse for 10 minutes.
4. Scrape the inside of the vanilla bean with the tip of a knife. Reheat the milk.
5. Add the hot liquid into the egg mixture, stir.
6. Pour in pan, and thicken over low heat, stirring constantly. Remove from heat.
7. Soak the gelatin sheets in cold water.
8. Squeeze the water out of gelatin, add to hot cream, and stir to completely melt gelatin.
9. Pour into ramekins; let cool at room temperature, and then store in the refrigerator.
10. If you want a less firm texture you can decrease the amount of gelatin.

semiskimmed milk, cream, vanilla bean, egg yolks, sugar, gelatin

Taken from www.yummly.com/recipe/Vanilla-Custard-782263 (may not work)