Vanilla Custard

Ingredients

4 ramekins · 150 mL each

Split the vanilla pod with LLL. Hold right-click with an empty Cooking Spoon for 2 seconds to scrape out the seeds.
Combine 500 mL cream and the spoonful of seeds in a Mixing Bowl. Mount it on a water-filled Large Saucepan on the stove. Warm the cream to 65°C, then lift the bowl and pour into an open Large Deli.
In a second bowl, combine 4 separated yolks (72 g) and 60 g caster sugar. Hold right-click with the Whisk until Smooth (about 6 seconds).
On a prep counter, add warm cream to the yolk mixture in 50 mL clicks, whisking for about 2 seconds after each. Repeat until Tempered—usually 3 additions. Keep the cream at least 50°C; rewarm if needed.
Add the remaining cream and whisk until Smooth, then stop to avoid foam. Pour the finished bowl into an open Large Deli; no strainer is needed.

Preheat the oven to 160°C. Place 4 Ramekins in a Deep Baking Pan on a prep counter.
With the open custard deli, right-click each ramekin 6 times to add 150 mL (25 mL per click). Add 1,000 mL water to the pan’s bath.
Sneak-right-click the pan with an empty hand to lift the batch. Open the oven, right-click inside with the pan, then close the door.
Remove the pan at Just set, with a gentle wobble—about 105 seconds with a cold bath in a preheated oven. Follow the state, not a fixed timer; do not let it reach Overcooked.