Custard recipe

• 5 Egg yolks
• 1 Vanilla pod
• 500 ml (17.6fl oz) Double cream
• 100 ml (3.5fl oz) Milk
• 180 g (6.3oz) Caster sugar
• 1 Pinch sea salt

1. Make sure the eggs are at room temperature.
2. Halve the vanilla pod lengthways and put it in a pan with the cream, milk and caster sugar.
3. Bring to the boil, stirring to make sure the sugar dissolves.
4. Take the pan off the heat and allow it to sit for 5 minutes
5. Meanwhile, put the egg yolks into a blender and blend for 2 minutes, or until they go creamy.
6. Add a small pinch of sea salt.
7. Bring the cream back to the boil and pour it slowly on to the eggs, blending as you go.
8. Assuming that the cream is good and hot and the eggs not too cold, the result should be great not-to-thick custard.
9. (If you want to make it thicker you can pour it into a pan and heat gently on the hob, but you shouldn't need to).
10. Delicious served with my Upside-Down Pear and Cardamom Tart

egg yolks, vanilla pod, milk, sugar, salt

Taken from www.lovefood.com/guide/recipes/10245/quick-real-custard (may not work)