- Ingredients
200ml double cream
700ml whole milk
4 large egg yolks
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3 tbsp cornflour
200g caster sugar
1 tsp vanilla extract
Pour double cream and whole milk a large saucepan and boil over medium heat.
Whisk egg yolks, sugar, cornflour, and vanilla in a large bowl.
Gently pour the hot milk mixture into the sugar mixture, whisking constantly.
Transfer the mixture into a new pan and heat while stirring continuously until the custard is thickened, but before any lumps form. Eat hot or cold.