- 1 vanilla pod
- 10 fl oz (275 ml) double cream
- 3 large egg yolks
- 1 teaspoon cornflour
- 1 oz (25 g) golden caster sugar
- When making it, I used some essence of vanilla as I did not have any vanilla pod.
While the cream is heating, whisk the egg yolks, cornflour and sugar together in a medium bowl using a balloon whisk. Next remove the vanilla pod from the hot cream. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl.
When it’s all in, immediately return the whole lot back to the saucepan using a rubber spatula. Now back it goes on to the same gentle heat as you continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point. If you do overheat it and it looks grainy, don’t worry, just transfer it to a jug or bowl and continue to whisk until it becomes smooth again.
Pour the custard into a jug or bowl, cover the surface with cling film and leave to cool. To serve it warm later, remove the cling film and sit the bowl over a pan of barely simmering water.