Basic Vanilla Custard.
2 cups (500ml) single (pouring) cream
1 vanilla bean, split and seeds scraped
4 egg yolks
1/4cup (55g) caster sugar
1 tablespoon cornflour

Place the cream, vanilla bean and seeds in a saucepan over high heat until
it just comes to the boil. Remove from heat.
Place the egg yolks, sugar and cornflour in a bowl and whisk to combine.
Gradually add the hot cream mixture, whisking well to combine.
Return the mixture to the saucepan and whisk over low heat for 4-5 mins or
until thickened. Remove the vanilla bean to serve.

Serves 4

Tip; pour the warm custard over poached winter fruits, or serve cold with
cake.


Courtesy Donna Hay.

(Custard recipes to follow..........)