12 egg yolks
250g caster sugar
1000ml milk
1 vanilla pod, split or vanilla extract
In a bowl, whisk the egg yolks with about one third
of the sugar until pale and of a light ribbon consistency.
In a saucepan, bring the milk to the boil with the remaining sugar and
the vanilla pod. As soon as it begins to bubble, remove vanilla pod
and pour onto the egg mixture whisking continuously. Return the
mixture into the pan and gently heat, stirring constantly until the
custard is just thick enough to coat the spoon. DO NOT LET IT BOIL.
