It’s easy to make, delicious to eat and goes so well over pancakes, crumbles and stewed fruits. You’ll never go back to store-bought versions again.
- 1 cup milk
- 1 cup thickened cream
- 1 teaspoon vanilla extract
- 4 egg yolks
- 1 ½ tablespoon cornflour
- ¼ cup caster sugar
- Combine milk, cream and vanilla essence in a saucepan over medium heat. Stir constantly for 5 minutes until mixture is hot but not boiling. Remove saucepan from heat.
- Whisk egg yolks, cornflour and sugar in a large bowl until combined. Pour hot milk mixture in, whisking continuously.
- Return mixture back to saucepan over low heat. Cook, stirring, for 10 minutes or until custard thickens. Do not allow mixture to boil otherwise custard might curdle. Serve warm or refrigerate to keep.
This article was written in partnership with Over60.