Crafts and Life

• 2 large free-range egg yolks

• 2 tsp cornflour

• 25g/1oz caster sugar

• 1 vanilla pod, split lengthways, or ½ tsp good-quality vanilla extract

• 250ml/9fl oz whole milk

• 250ml/9fl oz double cream

1. Put the egg yolks in a medium saucepan with the
   cornflour and sugar. Scrape the vanilla seeds into the pan, or add the
   vanilla extract, and use a metal whisk to combine all the ingredients.

2. Gradually whisk in the milk and cream then place
   the pan over a low heat and cook gently for 6-8 minutes, whisking
   constantly, until smooth and thick. (Do not allow the custard to boil.)

Taken from BBC.co.uk