English custard

Break each egg by tapping it lightly on the edge of a small cup

Transfer the yolk into one half of the shell and let the white slide into the small cup

Try to clean the yolks of any remaining white, then gather them all in a mixing bowl

Add the sugar little by little, stirring continuously with a whisk

To prevent the bowl from moving while you work the mixture, place it on a damp cloth

Continue working the yolk and sugar mixture using a whisk

Avoid using an electric mixer because the sugar must dissolve slowly and form with the yolks a homogeneous and creamy but not frothy mixture

Work the mixture gently so it does not incorporate too much air

Pour the milk into a saucepan and add the interior of the vanilla pod scraped with the blade of a knife

Bring the milk to a boil, then add it while still hot to the yolk and sugar mixture using a ladle and stirring continuously

When the mixture is homogeneous, pour it into a saucepan

Place the pan over low heat and warm the custard very gently, always stirring with a wooden spoon

Remember that the custard must never boil

To check the cooking point, put a little of the custard on a wooden spoon and tilt it: if the custard stays adhered to the spoon it means it is ready; if it runs off it needs to cook longer

When the custard is ready