Custard

500ml milk

200ml double cream

4 egg yolks

50g caster sugar (or use vanilla sugar, and miss out the vanilla below)

3 teaspoons cornflour

1 vanilla pod (or half a teaspoon of vanilla extract)

Place a saucepan on the hob, over a medium heat. Add the milk, cream and vanilla, and bring to simmering (but not boiling) point

In a bowl, whisk the egg yolks, sugar and cornflour. Remove the vanilla pod from the pan (if used), and strain the milk and cream over the egg mixture, whisking all the time (you may need a friend for this, as it requires 3 hands).

Return the custard to the pan, and heat gently, stirring with a small whisk or wooden spatula until the custard is the thickness of double cream. This may take up to 15 minutes, but it's worth it. Serve immediately.