Custard recipe

Directions

1. 1
   Make sure the eggs are at room temperature.
2. 2
   Halve the vanilla pod lengthways and put it in a pan with the cream, milk and caster sugar.
3. 3
   Bring to the boil, stirring to make sure the sugar dissolves.
4. 4
   Take the pan off the heat and allow it to sit for 5 minutes
5. 5
   Meanwhile, put the egg yolks into a blender and blend for 2 minutes, or until they go creamy.
6. 6
   Add a small pinch of sea salt.
7. 7
   Bring the cream back to the boil and pour it slowly on to the eggs, blending as you go.
8. 8
   Assuming that the cream is good and hot and the eggs not too cold, the result should be great not-to-thick custard.
9. 9
   (If you want to make it thicker you can pour it into a pan and heat gently on the hob, but you shouldn't need to).
10. 10
    Delicious served with my Upside-Down Pear and Cardamom Tart