2 cups milk
1 vanilla bean, split lengthways
3/4 cup caster sugar
4 egg yolks
1/4 cup cornflour
1 tbsp caster sugar
1 Place milk in saucepan. using a sharp knife, scrape vanilla seeds from pod and add to milk with bean. Heat over medium heat until milk just comes to the boil.
2 Combine sugar and egg yolks in a large heatproof bowl, whisk until thick and pale. Add cornflour and stir fast until well combined. Discard vanilla bean and slowly add milk mixture, whisking to combine.
3 Return mixture to saucepan and place over medium-low heat, stirring constantly for approximately 10 minutes or until custard comes to the boil and thickens. Do not allow to boil or keep on high heat ad your custard may curdle.
4 Transfer to a bowl and cover surface with baking paper to prevent a skin forming. Serve warm or cold.
Note: If you don’t have vanilla beans, try using a teaspoon of vanilla extract or essence.
Tip: You can flavour your custard by adding 150g dark or milk chocolate and stirring into the custard as it comes to the boil. You could also add 2 tbsp of your favourite liqueur or espresso or a few tsp of freshly grated citrus rind to infuse the custard as it is cooling.