Ingredients
200ml/7fl oz milk
100ml/3½oz double cream
25ml/1fl oz Baileys, or other similar liqueur
1 vanilla pod, split and seeds scraped out
4 free-range egg yolks
50g/2oz caster sugar
Method
1. Heat the milk, cream, Baileys, vanilla seeds and pod in a saucepan.
2. Bring to a simmer and immediately remove from the heat and allow to infuse.
3. In a large bowl beat the yolks with the sugar.
4. Remove the vanilla pod from the infused cream, then gradually pour the vanilla cream into the egg mixture whisking continuously.
5. Return the custard to the saucepan and stir over a gentle heat until the custard coats the back of the spoon.
6. Serve in a warm bowl.
