Method

Separate the eggs and put them in a large bowl. Put it on something that stops it slipping around like a tea towel. Whisk the egg yolks, vanilla extract, cornflower and sugar in the bowl.

Put the milk and cream in a cold saucepan and bring up to a bit less than a boil.

Start whisking the eggs again and slowly pour the milk in. Too fast and you get really disgusting sweet scrambled egg.

Once all the milk is in it will look like custard but a bit pale and a bit thin.

Wipe the pan with kitchen towel and pour the custard back in. On a medium heat stir continuously with a wooden spoon and it will suddenly thicken.

That’s it!

Ingredients

• 200ml double cream
• 700ml whole milk
• 4 egg yolks
• 80g caster sugar
• 3 tblsp cornflower
• 1 tsp vanilla extract