Vanilla and cardamom cream

300 grams	cream
200 grams	milk
100 grams	sugar
10	cardamom seeds
1	vanilla pod
100 grams	egg yolk
40 grams	corn starch

Mix the cream with the milk, the sugar and the cardamom seeds. Then cut the vanilla pod in half, scrap out the seeds and add both to the pan. Bring this to a simmer. Once it’s simmering turn off the heat, cover it with a lid and let it sit for at least 1 hour. After that add the egg yolk with the corn starch and while mixing bring this to a boil to thicken it. If the cream starts to split it means the fat content is too high, just add a splash of water and mix till it’s fully emulsified. Then pass it through a fine sieve and use a ladle or spatula to make it a bit easier. Now cover it and let it cool down in your fridge. Once it’s cold mix it once more with a whisk. Then transfer it into a piping bag and keep it in your fridge for later.

Recipe used in peche melba 2.0 dessert