Ingredients

The following ingredients have 6 Servings
  • 180 ml (3/4 cup) double (heavy) cream
  • 180 ml (3/4 cup) whole milk (full fat milk)
  • 4 egg yolks from large eggs
  • 2 tsp cornflour ((cornstarch if you're in the US))
  • 3 tbsp caster sugar
  • 1 tsp vanilla extract

Instruction

  • Heat the cream and milk in a pan until bubbles just start to rise at the edge of the pan (don't boil it).
  • In a jug, mix the egg yolks, cornflour, sugar and vanilla extract.
  • When the cream is hot, pour into the egg mixture in a thin stream whilst stirring (note: stirring, not whisking fast!) with a hand whisk (don’t pour in the milk all at once or it will scramble the eggs).
  • Once mixed together, pour back into the pan and continue to stir the custard with a whisk over a medium heat until it thickens.
  • If it gets too thick, add a splash of cream.
  • Turn off the heat and serve.