Ingredients

Method

• 4 free-range eggs
• 2 T sugar
• 2 T flour
• 500 ml full cream milk
• 1 vanilla pod, split, or 1 t vanilla extract
• 750 ml fresh cream

Method

Ingredients

Add eggs, sugar and flour to a saucepan over a low heat. Whisk to combine, and then add milk and the vanilla pod or vanilla extract and whisk continuously until creamy.

Add the butter and when combined remove from the heat and leave to cool. As soon as it has cooled down, fold in the whipped cream until a velvety consistency is reached. Allow to cool thoroughly in the fridge.

Cook's note: the key thing to remember when making custard is to just heat it enough to thicken. If you cook it for too long or over too high heat, it will curdle. Adding a sprinkling of corn flour will help stabilise the eggs.