Homemade Custard
Ingredients:
600 ml of whole milk
1 vanilla pod
6 large egg yolks
75 g caster sugar
Method:
Pour the milk into a pan. Slash the vanilla pod and scrape out the seeds. Add the seeds to the cold milk and throw in the pod. Heat the milk to boiling point, remove from the heat and leave to infuse for 15 minutes. Beat the egg yolks with the sugar until they are a pale golden colour. Remove the vanilla pod from the milk and place the milk back on the heat. Gradually stir in the egg yolk and sugar mixture and cook until thickened. If it goes lumpy, don’t despair – just pour it through a sieve. May be eaten hot or cold.