300ml double cream
1 vanilla pod seeds removed
2 tbsp sugar
2 egg yolks
Food Tip: The custard can be kept warm in the Steam Oven at around 75°C until you are ready to eat
Place the double cream in a Solid Steam Container with the vanilla seeds and pod and stir well.
Place in the Steam Oven and steam for 5 minutes at 100°C, uncovered.
Mix the egg yolk and sugar together in a seperate large bowl.
Whisk the infused cream into the egg mixture to form a custard. Pour the mixture back into the Solid Steam Container and steam at 90°C for 4 minutes.