Custard recipe - egg yolks

Method

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