Homemade vanilla custard

Method

1. 1

   Step 1: Infuse the milk

   Put the milk and cream in a pan. Scrape in the vanilla seeds and add the pod (if using extract, add it at the end). Heat until just steaming with small bubbles at the edge – don't boil.

2. 2

   Step 2: Whisk the yolks

   In a heatproof bowl, whisk the egg yolks, sugar and cornflour together until smooth and pale.

3. 3

   Step 3: Combine

   Remove the vanilla pod, then slowly pour the hot milk onto the yolks, whisking constantly.

4. 4

   Step 4: Thicken

   Pour back into the pan and cook over a low heat, stirring constantly with a wooden spoon or spatula, for 5–8 minutes until the custard thickens enough to coat the back of the spoon (a finger drawn through it leaves a clear line). Don't let it boil.

5. 5

   Step 5: Finish

   Strain through a sieve into a jug and stir in the vanilla extract if using. Serve hot, or cover the surface with baking parchment to stop a skin forming as it cools.