Easy creamy vanilla custard
Βι¶ΉΤΌΕΔ made custard is always a winner for pouring over traditional puds. Use a little more cornflour if you like your custard thick.
Ingredients
- 2 large free-range egg yolks
- 2 tsp cornflour
- 25g/1oz caster sugar
- 1 vanilla pod, split lengthways, or Β½ tsp good-quality vanilla extract
- 250ml/9fl oz whole milk
- 250ml/9fl oz double cream
Method
Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract, and use a metal whisk to combine all the ingredients.
Gradually whisk in the milk and cream then place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick. (Do not allow the custard to boil.)
