Ingredients

• 1 vanilla pod or 1 teaspoon vanilla essence
• 7 egg yolks
• 1 cup sugar, preferably caster
• 2 cups whole milk
• 1 cup cream or milk

Method

1. Split the vanilla bean in half lengthwise and scrape out the vanilla seeds. Place the seeds, pod, milk and cream in a saucepan and bring to scalding point. Remove the pod.
2. Whisk the egg yolks and sugar together until very thick and light in colour. Very gradually pour the hot milk over the egg yolks, stirring to mix evenly.
3. Place the custard into the top of a double saucepan or into a heatproof bowl sitting over the top of a saucepan of simmering water and stir until the custard is thickened and will coat the back of a wooden spoon. Leave to cool before chilling overnight.