Once you've mastered this technique for silky smooth vanilla custard, you'll never go back to the canned version.

Ingredients:

Double cream   200ml

Whole milk    700ml

Large egg yolks   4

Corn flour   3 tbsp

Caster sugar   100g

Vanilla extract    1 tsp

Saffron (Optional)   5-8 threads

Method:

Step 1

Place the cream and milk in a large pan and gently heat it just below boiling point. Meanwhile, in a large bowl, whisk the egg yolks, cornstarch, sugar, vanilla, and saffron. Gradually pour the hot milk mixture into the sugar mixture, whisking constantly.

 

Step 2

 

Wipe the saucepan clean and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2 for stirring tips), until the custard thickens, but before any lumps form. Enjoy it hot or cold.

You can serve your custard with a scoop of ice cream on top or beside it.