1 1/4 cup (1/2 pint) 300 ml milk
1 vanilla pod, split
3 egg yolks, beaten
1 level tbsp (15 ml) caster sugar (superfine granulated)
1 vanilla pod, split
3 egg yolks, beaten
1 level tbsp (15 ml) caster sugar (superfine granulated)
accompaniments
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method
1. Pour the milk into a heavy based saucepan, add the vanilla pod and heat slowly until almost boiling.
2. Take off the heat, then leave to infuse for about 20 minutes. Remove the vanilla pod.
3. Whisk the egg yolks and sugar together in a bowl until thick and creamy. Gradually whisk in the hot milk, then strain back into the pan.
4. Cook over a low heat, stirring constantly for 10-20 minutes until the custard thickens enough to lightly coat the back of a wooden spoon.
5. Do not allow it to boil or the custard may curdle.
6. Serve hot or, if serving cold, pour into a chilled bowl. Cover with a disc of dampened greaseproof paper to prevent a skin forming and allow to cool.
2. Take off the heat, then leave to infuse for about 20 minutes. Remove the vanilla pod.
3. Whisk the egg yolks and sugar together in a bowl until thick and creamy. Gradually whisk in the hot milk, then strain back into the pan.
4. Cook over a low heat, stirring constantly for 10-20 minutes until the custard thickens enough to lightly coat the back of a wooden spoon.
5. Do not allow it to boil or the custard may curdle.
6. Serve hot or, if serving cold, pour into a chilled bowl. Cover with a disc of dampened greaseproof paper to prevent a skin forming and allow to cool.
serving amount
serves 4
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