Trifle Custard

Directions

1. 1
   Place milk, cream and vanilla pod/seeds into a saucepan and bring to the boil.
2. 2
   In a large bowl, whisk the yolks with the sugar and cornflour until smooth and pale.
3. 3
   Pour the boiled cream/milk/vanilla mixture over the egg yolks, trickling at first, whisking all the time to temper the eggs.
4. 4
   Return the mix to the saucepan (some people think you should rinse it first), then cook over a gentle heat, whisking or stirring with a wooden spoon until it thickens sufficiently to coat the back of a spoon. Do not boil your custard - it will split. If it looks suspiciously curdle-y, lift it off the heat and whisk firmly.
5. 5
   Pass through a fine sieve and cool thoroughly in the fridge.