AuthorJane MerrickCategoryDesserts 500 ml Double cream
1 Vanilla pod
100 g Caster sugar
1
Split the vanilla pod lengthways and chop into small pieces.
2
Pour the cream into a saucepan and add the vanilla pieces.
3
Bring to boiling point, then lower the heat and simmer for 5 minutes.
4
Beat the sugar and egg yolks in a large heatproof bowl until pale and creamy
5
Bring the cream back to boiling point and slowly pour over the egg mixture, whisking all the time until thickened.