- March 2013
- 450ml milk
- vanilla pod
- 4 medium free-range eggs
- 2 tbsp caster sugar
- To make custard, pour 450ml milk into a saucepan. Scrape the seeds from a vanilla pod, then add to the pan together with the pod. Heat the milk gently until just boiling, then remove the pan from the heat and set aside to infuse for 10 minutes.
- Meanwhile, in a large bowl, lightly whisk 4 medium free-range eggs with 2 tbsp caster sugar.
- Pour the hot milk over the eggs, stirring well with a wooden spoon to combine. Set a clean saucepan over a low heat. Strain the custard through a sieve into the pan, discarding the vanilla pod. Heat gently, stirring all the while, until the custard is steaming but not simmering, and thickens up.
- To check if the custard is done, stir it with a wooden spoon, then run your finger up the spoon. If the custard doesn’t flow back over the line made by your finger, it’s ready. Serve immediately, poured over a bowl of crumble, a fruit pie or a steamed pudding, or cool and store in an airtight container in the fridge for up to 2 days.
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