Ingredients
- 1 cup milk
- ½ cup cream
- 3 egg yolks
- 2 Tablespoons Sugar
- 2 teaspoons cornflour
- ½ teaspoon vanilla essence
Method
- Pour milk and cream into a saucepan and heat until it is just bubbling around the edges. Don’t let it come to a complete boil.
- While the milk is heating, whisk the egg yolks, cornflour and sugar in a bowl until thoroughly mixed.
- Slowly pour the hot milk in a thin stream into the egg mixture, whisking the whole time (this is important as we don’t want scrambled eggs)
- Return the mixture to the saucepan and place back on the heat. Keep whisking until it comes back to the boil and thickens. This will only take a few minutes. Once it’s at the desired thickness take off the heat and add the vanilla.
Serve
If you wish to serve the custard cold, pour it into a bowl and cover with a circle of baking paper to prevent a skin from forming on the top.