Ingredients

Method

In a saucepan on a medium heat add the cream and milk together with the vanilla into the pan and mix. Bring to a simmer and let it simmer for a few minutes.

In a separate heatproof bowl beat the egg yolks and the sugar and gradually add the milk mixture stirring constantly to combine.

Sieve the custard into a clean saucepan, preferably a heavy based saucepan and heat on a low heat, constantly stirring until the mixture thickens, keep the heat low and the mixture moving or it may curdle. When the custard coats the back of a spoon, it is ready.