How to make a Great Custard

• 300 ml double or heavy cream
• 3 egg yolks
• 1/4 tsp vanilla extract
• 3 tbsp caster or white sugar

Preparation Of A Great Custard:

1. Pour the double cream into a small, heavy bottomed saucepan, add the vanilla extract.
2. Heat gently on a medium heat until bubbles form at the edges of the cream. Remove the pan from the heat.
3.  Beat or whisk together the egg yolks and sugar until smooth and the colour looks pale yellow.
4. Slowly pour about a ½ cup of the hot cream mixture into the egg yolks, stirring constantly. The mixture should now be a paler yellow colour. It allows the sweetened egg yolks to come up to temperature so they do not scramble when mixed with the rest of the hot cream.
5. Gradually add the egg yolk mixture back into the remaining milk mixture in the pan, whisking constantly.
6. Continue to simmer gently, stirring constantly, until the mixture coats the back of a spoon. It takes between 7 and 10 minutes. DO NOT ALLOW TO BOIL as it will scramble the mixture.  The custard is ready when having dipped the spoon you run your finger across it. If you get a clean line and no dribbles, the eggs have been mixed in and the custard is ready.
7. Strain this custard through a sieve into a jug or container for serving.

If you want to keep for later, cover the jug with clingfilm and make sure that film contacts the surface because it stops a skin forming on top which is never attractive.