• Ingredients
     
    • One vanilla pod
    • 400ml double cream
    • 50ml milk
    • 5 egg yolks
    • 5 tbsp sugar
    • 1 tsp cornflour
  • Method
     
    1. Split a vanilla pod, scrape out the seeds and put both seeds and pod into a saucepan with 400ml double cream and 50ml milk. Stir and bring to a gentle simmer.
    2. In a large Pyrex bowl, beat 5 egg yolks with 5 tbsp sugar and 1 tsp cornflour.
    3. Remove the pod from the heated cream and pour onto the yolk mixture, stirring vigorously.
    4. Put the bowl over a saucepan containing an inch of boiling water.
    5. Stirring continuously, heat until the custard thickens to coat the back of your wooden spoon (about 3-4 mins).
    6. Important – don’t allow it to boil or you will have sweet scrambled eggs!