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4 egg yolks |
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Whisk |
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Heat, stirring constantly, until custard thickens, which will happen quite quickly. |
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Strain through a fine sieve; chill; freeze in ice-cream machine. |
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175ml milk |
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Boil |
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Pour in slowly, whisking |
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125g sugar cubes |
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Heat in a heavy pan, stirring/mashing constantly, to get a deep caramel throughout |
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Mix in |
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1 vanilla pod |
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split in two |
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100ml cream |
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Remove from heat, pour in. Return to heat, stir gently until caramel melts completely |
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