This easy custard is rich with eggs and cream and flavoured with fresh vanilla. Make a batch for the family this weekend to go with your favourite pudding
- Serves: 600 persons
- 1vanilla pod
- 250ml milk
- 250ml double cream
- 5egg yolks
- 120g golden caster sugar
- 1dsp (if making the thicker custard) cornflour
Step 1Split the vanilla pod in half and scrape the seeds out with the point of a knife. Put both the pod and seeds in a medium pan with the milk and cream. Bring to the boil slowly then take off the heat and leave to stand.
Step 2Lightly whisk the egg yolks and caster sugar (and cornflour if you are using it) until pale and thick.
Step 3Whisk in the vanilla-infused milk – fish the pod out first – then wipe out the pan (to get rid of any milk that has caught on the base) and strain the custard mixture back in. Put it back on a medium heat, stirring continuously until the custard thickens enough to coat the back of a wooden spoon. Don’t let it overheat or boil or the egg will curdle. Serve with your favourite pudding.