|500 ml||milk — full cream|
|1||vanilla — pod, split lengthways|
|4||eggs — large, yolk only|
|4 Tbs||castor sugar|
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!
Tip: 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.