Silky smooth and with the perfect hit of vanilla, this simple custard is the perfect accompaniment to crumbles, pies and puddings.

Ingredients (serves 4-6)
2 teaspoons vanilla bean paste
600ml milk
4 egg yolks
2 tablespoons caster sugar
1 tablespoon cornflour

Method

Add vanilla bean paste and milk to a pan on a medium-low heat and bring to the boil.

Immediately remove it from the heat and leave to cool slightly.

Meanwhile, in a large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale.

Gradually add the warm milk, a tablespoon full at a time, whisking well between each addition.

Pour the mixture back into the pan and cook gently on a low heat, whisking continuously, for about 20 minutes or until very thick. Serve with your choice of dessert. Enjoy!

Recipe adapted from Jamie Oliver’s Vanilla Custard