Amoeba Soup

Directions

1. 1
   Pour milk into a saucepan.
2. 2
   Add vanilla extract.
3. 3
   Bring slowly to a boil, turn off the heat and let infuse, 10 minutes.
4. 4
   DO NOT REMOVE THE SAUCEPAN FROM THE STOVE.
5. 5
   The milk must remain hot enough to 'cook' the egg mixture.
6. 6
   Use an electric mixer to whisk egg yolks, sugar, and cornstarch together for five minutes on medium speed, or whenever the colour is even and uniform.
7. 7
   Whisk in the hot milk.
8. 8
   Return to a clean-based saucepan and heat, stirring all the time until the mixture is almost at boiling point and has thickened slightly.
9. 9
   Plunge the base of the pan in a bowl of cold water for a few seconds to stop cooking.