Head Chef Paul Winch, 

Royal Oak, Cues Lane, Bishopstone

01793 790460

You will need:

250ml milk 250ml double cream 4 egg yolks 110g caster sugar 50g cornflour 1 vanilla pod/essence

  • Heat milk and cream together in a heavy bottomed saucepan, with split vanilla pod inside l Meanwhile whisk together egg yolks sugar and sifted cornflour until pale
  •  When boiling remove from heat and pour hot cream/milk over the egg mixture
  •  Whisk together then return to heat, using a wooden spoon, heat gently until mixture thicken sand coats back of spoon, strain and cool over iced water to avoid splitting