Ingredients
200ml double cream
700ml whole milk
4 large egg yolks
3 tbsp cornflour
100g caster sugar
1 tsp vanilla extract
Method
STEP 1
Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.

STEP 2
Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon until the custard is thickened, but before any lumps form. Eat hot or cold.