- 570ml milk
- 55ml single cream
- 1 vanilla pod or ½ tsp vanilla extract
- 4 eggs, yolks only
- 30g caster sugar
- 2 tsp gluten-free cornflour
Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod
Whisk the yolks, sugar and cornflour together in a bowl until well blended. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
Pour the custard into a jug and serve at once.
- To keep the custard hot, stand the jug in a pan of hot water and cover the top with cling film to prevent a skin forming.
- You can wash the vanilla pod after you've used it, dry it and store it in jar with caster sugar to make vanilla sugar.