This makes about 1 litre of custard. It really is simplicity itself and so much better than anything shop bought.
- 500 ml whole milk
- 600 ml double cream
- 8 egg yolks (save the whites for a meringue?)
- 100g caster sugar
- 1 tsp cornflour
- 2 tsp pure vanilla extract (I use Madagascan Bourbon, it's thick and has seeds in), use a pod if you like, scraping the seeds into the milk
- Heat the milk and cream on medium-high heat.
- Add the vanilla and half the sugar to the milk mixture and bring it to a boil.
- Take it off the heat and let cool as you attend to the eggs.
- Whisk the egg yolks in a mixing bowl with the rest of the sugar and cornflour until pale looking.
- Very slowly, add the milk to the egg yolks, whisking all the time.
- Transfer everything back into the saucepan and heat it very gently, until it thickens, about 5 minutes.
If not using immediately, cover with clingfilm, letting the film touch the surface of the custard, cool then refrigerate.
I have made this up to 2 days in advance. Reheat on low heat or in microwave.