Ingredients:
250 ml milk
150 ml double cream
2 free range egg yolks
50 g caster sugar ( I like to use vanilla sugar)
Directions:
Put the milk and cream in a saucepan and bring slowly to the boil.
Meanwhile whisk together the egg yolks and sugar until pale and creamy.
As soon as the milk and cream mixture comes to the boil, pour onto the egg mixture and beat well.
Return to the pan and place over a very gentle heat (or in a basin over a pan of simmering water) and stir continuously until the custard has thickened. Serve hot.
should you need to keep the custard warm, lay a piece of greaseproof paper on the surface to stop a skin forming.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.