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
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