1. The vanilla bean pod is used to cut open and scrape off the inside
2. Mix the milk and whipped cream into the vanilla and bean pods and heat them on a low heat for 15 minutes to fully release the aroma of vanilla. (Don’t boil)
3. Remove the vanilla bean pods from the heat and let cool
4. Beat the egg yolks with sugar until fluffy and whitish
5. Sift in 40 grams of flour and mix well
6. Pour the egg yolk paste into the milk and cream liquid and stir well
7. Put it on a low heat and heat it to a little thick, and the whisk will drip within one second.
8. Remove from the heat, add the chopped chocolate and continue stirring until smooth and without particles. Pour it into a wide flat container, seal it with plastic wrap, let it cool, and put it in the refrigerator. Take it out when you use it.
Tips:Be sure to use low heat and keep stirring
