Our versatile fool proof custard recipe
300ml double cream
5 egg yolks
200ml whole milk
1 vanilla pod
Put the milk and cream into a good quality heavy based saucepan.
Split the vanilla pod and scrape out the seeds. Put both the seeds and the empty pod into the pan.
Simmer gently for 5 mins.
Meanwhile whisk the eggs & sugar together in a bowl.
Bring the cream up to the boil & poor over the eggs. Whisking as you go.
Return mixture to the pan & cook gently on the stove, always stirring with a wooden spoon.
Keep checking for thickness on the back of the spoon.
When the custard is nice & thick poor through a sieve into a clean bowl.
Place a piece of grease proof paper on the surface to stop a skin forming.