- 300ml cream
- 200ml milk
- 6 egg yolks
- 125 g sugar
- 1/2 vanilla pod or vanilla extract.
Place milk, cream and vanilla in a saucepan and heat, bring to the boil and then remove it from the heat straight away.
Whisk the egg yolks and sugar together and then slowly pour in the hot cream, continuing to whisk as you pour.
Return the custard to the saucepan and slowly heat, stirring continously until the mixture thickens and coats the back of a wooden spoon.
Do not allow the mixture to boil.
Remove from the heat and cool down quickly in a bowl of iced water as the mixture continues to cook while it is hot. Once cooled refrigerate until required.