Step 7 - Serve

Serve. Spoon the custard into a bowl or over your favourite dessert while steaming hot.

Step 6 - Stir by using the spatula

Stir. Using the spatula stir it gently until it thickens. Don't stir too fast or the custard will split and ruin.

Step 5 - Transfer to pan and heat to thicken

Transfer to pan and heat to thicken. Pour the custard back into the pan and place over a gentle heat.

Step 4 - Combine cream and egg mixture

Combine cream and egg mixture. In the meantime, pour the egg yolks and sugar into the bowl and whisk thoroughly. Spoon the vanilla pod out of the warmed cream and discard. Remove the pan from the heat. Pour the cream, little by little, into the egg mixture, stirring continually.

Step 3 - Prepare the cream

Prepare the cream. Put the sliced vanilla pod into the pan and pour in the cream. Place the pan over a gentle heat and bring it to below simmering point. Don't allow it to boil.

Step 2 - Prepare the vanilla pod. Cut it in half lengthways.

Prepare the vanilla pod. Cut it in half lengthways.

Scrape out the seeds with the tip of the knife and put them into the saucepan.

Step 1 - Prepare The Ingredients

50 g / 1.8oz caster sugar (fine sugar) India Tree Caster Superfine Sugar

1 fresh vanilla pod

6 large egg yolks

550 ml / 19.4fl oz double cream