Vanilla Custard

Directions

1. 1
   In a bowl, beat the yolks with the sugar; Set aside.
2. 2
   In a saucepan, heat the milk and cream to boiling, with the vanilla pod cut in half lengthwise.
3. 3
   Remove from heat, and cover pan for the vanilla to infuse for 10 minutes.
4. 4
   Scrape the inside of the vanilla bean with the tip of a knife. Reheat the milk.
5. 5
   Add the hot liquid into the egg mixture, stir.
6. 6
   Pour in pan, and thicken over low heat, stirring constantly. Remove from heat.
7. 7
   Soak the gelatin sheets in cold water.
8. 8
   Squeeze the water out of gelatin, add to hot cream, and stir to completely melt gelatin.
9. 9
   Pour into ramekins; let cool at room temperature, and then store in the refrigerator.
10. 10
    If you want a less firm texture you can decrease the amount of gelatin.