Fresh Egg Custard

Preparation

A freshly made custard aka creme anglaise makes a lovely accompaniment to fruit crumbles, sticky toffee and other baked puddings.

1. Pour the milk into a 1 Litre Hybrid Pot and heat gently until it is almost at boiling point, then remove from the heat. In a separate bowl, whisk the egg yolks, cornflour, caster sugar and vanilla until well combined with no lumps.
2. Whilst whisking constantly, pour the milk slowly, in a steady motion over the egg mixture. Mix well until combined, then pour back into the saucepan and simmer it gently and slowly over a low heat, to warm the mixture whilst stirring, until it thickens - you’re looking for a consistency that thickly coats the back of a spoon.
3. Serve with a desert of your choice, or see above for two ideas.