Very vanilla custard

                                           Very vanilla custard


1 vanilla bean or 3/4 tsp vanilla essence

3 tbsps or 50 gms caster sugar

4 egg yolks

500 mls milk

50 mls cream

2 tsp cornflour

Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).Whisk the yolks, sugar and corn flour together in a bowl until well blended.

Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.