Vanilla Custard

*See our recipe for Pavlova or Meringues for ideas to use up the egg whites.

This recipe makes a lovely thick custard.  Delicious with stewed fruit, fresh banana, or crumbles. It also forms the basis for ice cream if frozen or churned in an ice cream maker.  If you want a thinner, pouring custard you can cook it for less time and/or whisk in a little more cream or milk to thin it.

1. Split the vanilla pod lengthways with a knife and scrape out the seeds using the back (flat edge) of the knife.
   
2. Put the vanilla pod, seeds, milk and cream into a large heavy based pan and gently bring the ingredients up to scalding point – the point where bubbles are beginning to form around the edge of the pan but the liquid is not boiling.
   
3. While the liquids are heating, put the egg yolks, caster sugar and cornflour into a large bowl and whisk them to combine.
   
4. When the liquids have heated, remove and discard the vanilla pod and pour the liquid over the egg mixture whilst beating with the whisk.
   
5. Return the beaten mixture to the pan and gently heat it whilst stirring. (You can use a wooden spoon or a whisk for this).  Don’t let the custard boil or it will go grainy and curdle.
   
6. After a few minutes at a gentle heat, the custard will thicken.  Remove it from the heat when it is thick enough. You can test thickness by dipping a spoon into the custard and running a finger through the custard. If the line remains when holding the spoon vertically then it is nice and thick!
   
7. If you place a layer of clingfilm directly on top of the custard until you serve it, this will prevent a “skin” forming on the top of it.