Vanilla Custard – Classic Dessert

Step 1: Prepare the Milk Mixture

Combine 1.5 cups (375 ml) of milk, 1 cup (250 ml) of whipping cream, and 2 teaspoons of vanilla extract in a saucepan. Cook over low heat, stirring constantly, for about 10-12 minutes until the mixture is almost at the boiling point. Turn off the heat, set aside, and allow it to cool for 10 minutes to infuse the vanilla flavors.

Step 2: Strain the Milk Mixture

Strain the milk mixture through a fine-mesh sieve into a heatproof jug to ensure a smooth consistency. Set aside.

Step 3: Prepare the Egg Mixture

In a separate bowl, combine 6 egg yolks, 0.5 cup of caster sugar, and 2 teaspoons of cornflour. Whisk these ingredients together until they are all combined and form a thick, golden, batter-like consistency.

Step 4: Combine Mixtures

Gradually add the hot milk mixture from the jug into the egg mixture in the bowl, whisking continuously to temper the egg yolks and prevent them from scrambling.

Step 5: Thicken the Custard

Return the combined custard mixture to the saucepan. Cook over medium heat, stirring constantly, for about 10-15 minutes, or until it thickens up. To check if it's ready, coat the back of a spoon with the custard and run your finger across it; if the line holds its shape, it's ready to serve.

Step 6: Serve

Serve the custard hot over desserts like apple pie or puddings, or pour it into ramekins, sprinkle with a little nutmeg, and chill it for a cold dessert.

• If making ahead, pour the custard into a container and cover the surface directly with cling film (plastic wrap) to prevent a skin from forming. Then refrigerate until ready to use.

• For a really thick custard, you can add a little extra cornflour (cornstarch) to the egg mixture.

• You can use homemade or store-bought vanilla extract, or for a stronger flavor, use two vanilla bean pods (split them down the side, scrape out the seeds, and add both seeds and pods to the milk mixture).

• Serve the hot custard over apple pie, puddings, or other warm desserts.

• Serve the custard chilled in a ramekin, optionally sprinkled with a little nutmeg, as a cold dessert.