INGREDIENTS
150ml full fat milk
150ml double cream
30g caster sugar
3 egg yolks
1 vanilla pod
Slice the vanilla pos in half and scrape out the seeds. Place the milk, cream, vanilla pod and seeds in a thick-bottomed pan and place over a high heat and bring to the boil.
While the above is boiling beat the egg yolks and sugar together with a whisk until the mixture becomes thick and pale.
When the milk boils pour this on to the egg mixture whisking all the time.
Pour back into the same saucepan. Return the pan to a low heat and keep stirring. The mixture will thicken as it heats.
Do not boil the custard. Pass the custard through a fine sieve before serving
