Ingredients:
3 egg yolks
2 tbsp caster sugar
375ml milk
1 vanilla pod, split lengthways
Method:
Combine the egg yolks and sugar in a bowl. Beat thoroughly with a whisk until pale and fluffy. Continue beating until the mixture falls in ribbons off the whisk.
Pour the milk into a pan and bring to the scalding point (when small bubbles form around the rim). Scrape the seeds from the vanilla pod and add to the milk, along with the pod itself. Set aside to infuse for 20 minutes.
After this time, remove the vanilla pod from the milk then beat the milk into the egg yolk mixture until thoroughly combined. Pour the resultant custard into a metal bowl set over a pan of simmering water. Cook, stirring constantly, over low heat (ensure that you keep the custard below simmering point so that the egg cooke and thickens the sauce evenly).
Continue cooking until the custard is thick enough to coat the back of a spoon. When ready, pour the custard though a fine-meshed sieve into a bowl or sauce boat and serve immediately.
Click on the image, above to submit to Pinterest.