About this recipe:Made with egg yolks and vanilla, it tastes just wonderful. Adding a little cornflour helps to stabilise the mixture and prevent it from curdling.
300 ml (10 fl oz) semi-skimmed milk
1 vanilla pod, split lengthways
3 egg yolks
1 tbsp caster sugar
1 tsp cornflour
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Method Prep:25min › Cook:25min › Ready in:50min
Put the milk and vanilla pod into a heavy-based saucepan and heat until just starting to simmer. Remove the pan from the heat and leave to infuse for 10 minutes.
Meanwhile, mix together the egg yolks, sugar and cornflour to a smooth paste in a mixing bowl or jug.
Remove the vanilla pod from the milk. If liked, scrape the seeds into the milk for a stronger vanilla flavour. Pour the warm milk onto the egg mixture, stirring.
Pour back into the pan and cook gently over a low heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon in a thin layer. Do not allow the custard to boil, and remove from the heat as soon as it has thickened. Serve the custard hot or cool.
Some more ideas
If you don't have a vanilla pod, you can use vanilla caster sugar or add 1 tsp pure vanilla extract to the cooked custard. * Instead of flavouring the custard with vanilla, infuse the milk with a strip of lemon, orange or lime zest. Another idea is to stir 1 tbsp liqueur into the cooked custard.