Easy traditional custard made with egg yolks. Adaptable to many recipes and accompaniments. Also a great way to use up egg yolks after making Pavlova.
Takes 30 mins.
Makes 3 servings.
| 570 ml | milk | |
| 55 ml | cream | Optional or replace with milk |
| 1 | vanilla beans | Or sub. half tsp vanilla essence |
| 4 | egg yolks | |
| 30 g | castor sugar | Or more to taste |
| 2 tsp | cornflour | Level imperial |
1/. In a saucepan watchfully bring the milk, cream and vanilla pod to simmering point over slow heat. 2/. Remove the vanilla pod, wash and store. 3/. Whisk (with a balloon mix) the egg yolks, sugar and cornflower together in a bowl till well blended. 4/. Continue whisking while adding the hot milk blend to the yolk mixture. 5/. Return to saucepan (and add vanilla extract if using instead of a pod) over a low heat and stir gently with a wooden spatula or spoon - being careful not to let it burn on the bottom - till thickened. 6/. Pour into a jug to serve hot or pour over chosen dessert such as fresh berries etc.