Ingredients
Serves 8-103 cups heavy whipping (double) cream
1 cup milk
1 vanilla bean
zest or rind of 1 lemon
10 egg yolks
185g white granulated sugar
1 cup brown or caster sugar
Method
In a heavy bottomed saucepan and over low heat bring the cream, milk, vanilla and lemon zest to the boil.
In a separate bowl, whisk together the egg yolks and white sugar until the sugar has dissolved.
Remove the vanilla bean and pour the hot creamy milk over the egg mixture, whisking all the time.
As soon as the custard begins to thicken, pour it into a bowl and set in ice and continue to beat it with a whisk.
Once the custard is cool, pour it into individual ramekin or soufflé dishes, making sure the custard does not quite reach the top of the dish.
The dishes may then be covered and stored in the refrigerator until needed.