This glorious egg custard recipe can be ladled generously onto puds or tucked into on its own.
Ingredients
- Seeds from a vanilla pod
- 300ml full-fat milk
- 6 medium egg yolks
- 75g golden caster sugar
- 1/2 tsp cornflour
Method
- 1.Put the seeds from a vanilla pod into a pan with 300ml full-fat milk and bring just to the boil.
- 2.In a clean bowl, whisk 6 medium egg yolks with 75g golden caster sugar and 1/2 tsp cornflour until pale and thickened. Pour over the boiling milk, mix to combine, then return to the pan.
- 3.Cook over a very gentle heat for 5-7 minutes until it coats the back of a spoon. Strain and keep warm in a flask.