• 300 ml milk. Full cream is best
  • 1 Vanilla Pod (or Vanilla essence)
  • 4 Egg Yolks
  • 25g of sugar






Keep back three tablespoons of the milk and put the rest into a saucepan with the vanilla pod. Brink the milk almost to the boil and then take it off the heat. Leave to cool for about 15 minutes to give the vanilla time to infuse into the milk.

Place the egg yolks and sugar into a bowl with the reserved milk and mix together until creamy. If using vanilla essence add this now. Take out the vanilla pod and gently add the warm milk to the egg mixture and stir. Put the mixture into a clean sauce pan and cook gently until it coats the back of a spoon and acquires the thickness of single cream. Serve the finished custard in a cool jug. Can be enjoyed hot or cold.