The Art of French Pastry

the milk (about ¼ cup)
and place the rest of the
milk, all of the cream, and
68 grams of the sugar in a
medium saucepan. On a
cutting board cut the
vanilla beans in half
lengthwise, scrape the
seeds into the saucepan
with the tip of your knife,
and add the pods to the
saucepan. Place over
medium heat and stir for