- 275 ml/1 pint cream
- 1 vanilla pod
- 3 eggs yolks
- 1 tsp cornflour
- 25g caster sugar
- Heat the cream with the vanilla pod until just boiling.
- Blend the egg yolks, sugar and cornflour together.
- Pour over the cream and stir well.
- Return the mixture back into the pan and, stirring constantly until the custard thickens.