INGREDIENTS

INSTRUCTIONS

1 Split the vanilla pod lengthways and, with the end of a teaspoon, scoop
out the seeds. Place the pod and seeds in a small saucepan, along with the
cream.
2 Put the pan on a gentle heat and heat to just below simmering point.
While the cream is heating, whisk the egg yolks, cornflour and sugar
together in a medium bowl using a balloon whisk.
3 Remove the vanilla pod from the hot cream. Whisking the egg mix all the
time with one hand, gradually pour the hot cream into the bowl. When it's
all in, immediately put the whole lot back in the saucepan using a rubber
spatula.
4 Put back on the same gentle heat as you continue whisking until the
custard is thick and smooth, which will happen as soon as it reaches
simmering point.
5 If you do overheat it and it looks grainy, put in a jug or bowl and whisk
again. Pour the custard into a jug or bowl, cover the surface with
clingfilm and cool. To serve warm later, remove the clingfilm and sit the
bowl over a pan of barely simmering water.
Converted by MC_Buster.
Per serving: 59 Calories (kcal); 5g Total Fat; (78% calories from fat); 3g
Protein; trace Carbohydrate; 213mg Cholesterol; 7mg Sodium Food Exchanges:
0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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