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.
