Step 1: Weigh the raw materials

Step 2: Flatten the vanilla, cut it in the middle, take 1/2 of the vanilla seeds and put it into the milk pot

Step 3: Pour 500g of milk into the milk pot

Step 4: Heat the mixture of milk and vanilla seeds over low heat and stir continuously, heat without boiling

Step 5: Turn off the heat and cover the mixture in step 4 with plastic wrap and let it rest for 15-20 minutes (the temperature extracts the aroma of the vanilla)

Step 6: Take a new bowl and mix 90g egg yolks and 100g white sugar, quickly Stir and mix until white.

Step 7: Add 50g cornstarch to the mixture stirred in step 6, and stir until completely mixed (stir first slowly and then quickly to avoid starch splashing)

Step 8: Sift the mixture in step 5 into the egg sugar and corn starch mixture in step 7, stir until combined

Step 9: Pour the mixture in step 8 back into the pot and heat until boiling. When heating, be sure to stir continuously with an egg beater, and at the same time, stir the edges of the pot in place to prevent the pot from being stuck

Step 10: After step 9, heat to boiling and stir for 1 minute more until the liquid is thick and completely Can be hung on the egg pump

Step 11: Pour the liquid in step 10 into the cooling plate, scrape it open, stick it on the liquid with plastic wrap, and put it in the refrigerator for cooling (the purpose of sticking it) It prevents water vapor from condensing on the plastic wrap and dripping back into the liquid, affecting the texture of the liquid)