Dutch-style vanilla cake

Directions

1. Bring 900 ml of milk to a boil. Split the vanilla bean lengthwise, scrape out the seeds, and add them to the milk along with the pod. ⏱ ≈ 10 min
2. Turn off the heat as soon as the milk starts to boil, and let the vanilla infuse for 15 minutes, making sure the milk doesn’t overflow: place the lid on halfway, stir occasionally, and if the milk is about to overflow, remove the pot from the heat immediately. ⏱ 15 min
3. In a large mixing bowl, combine the sugar and cornstarch with the remaining milk to create a smooth paste. Add the egg yolks one at a time, beating until a homogeneous mixture is formed. ≈ 4 min
4. Turn off the heat and remove the saucepan from the burner. First, pour a little warm milk into the egg mixture while whisking vigorously to prevent it from curdling, then add the remaining warm milk gradually, whisking continuously. ≈ 3 min
5. Return the cream to the jar and cook for a few more minutes over low heat to thicken it, stirring to prevent lumps. If it remains too liquid, dissolve 1 tablespoon of cornstarch in a little milk or water, add it, and cook while stirring. If there are lumps, strain the cream through a fine-mesh sieve. ⏱ ≈ 40 min
6. Turn off the heat, remove the lid, and let the custard cool (in the pot or in the serving dish), stirring occasionally to prevent a skin from forming. Remove the lid just before serving. ⏱ ≈ 20 min