Ingredients
200ml/7fl oz milk
200ml/7fl oz double cream
1 vanilla pod, split, seeds scraped out
75g/2½oz caster sugar
2 free-range egg yolks
Method
1. Place the milk, cream and the vanilla pod and seeds into a saucepan. Bring gently to the boil, then remove from the heat and remove the vanilla pod.
2. Whisk the sugar and egg yolks together in a large bowl until pale and frothy. Pour the egg mixture over the milk and cream and whisk together. Pour the mixture into a clean saucepan and whisk over a low heat until a thick custard is formed.
3. To serve, pour into a jug.
