Heat the milk with the vanilla pod and switch heat off before it comes to the boil.
Beat the eggs with the sugar and place into a large metal or heat resistant glass bowl. Pour the hot milk over the egg yolks whisking vigorously.
Make a double boiler by, placing the bowl over a pot boiling water (bottom of bowl must not touch the water in the pot).
Stir over gentle heat until the mixture thickens sufficiently to coat the back of a spoon. This will take +- 15 minutes. You have to be patient here, do not over-heat or it will curdle!
if you want thicker custard. Add 1 more yolk or make a paste with 2 tsp corn flour and whisk into gently cooking custard.
Serve hot or cold.
View the step by step guide here.
Reprinted with permission of Bits of Carey. To see more
recipes, click here.