Sweet and creamy. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Recipe by Gabrielle Esposito
1 cup milk
1 cup cream
1 vanilla bean
4 egg yolks
1 tablespoon cornstarch
1/3 cup castor sugar
1 tablespoon poppyseeds
Place milk and cream into a saucepan. Scrape the seeds out of the vanilla bean and pop the seeds and husk into the cream mix.
Allow to cook for 5 minutes on a medium heat, then remove from the stove.
Meanwhile, whisk egg yolks, cornstarch and castor sugar until combined.
Remove the vanilla bean husk from the cream mix and carefully pour the cream mixture into the egg yolks, whisking continuously as you do so.
Place the pot back on the stove and then strain the egg yolk custard back into the pot.
Cook on a low heat for around 20 minutes or until your custard is thick enough to coat the back of a tablespoon. At this point, stir in your poppy seeds so they can cook a bit with the custard.
Serve hot with guavas.