Custard

Easier than I had imagined to make from scratch. When you planned an apple crumble but forgot this essential accompaniment, you can whip up some creamy, thick, unctuous custard in between the main course and pudding (while the crumble is cooling from volcano temp to something edible). Feeds 4.

• 300ml whole milk
• 2 egg yolks
• 1 tbsp corn flour
• 1 tbsp caster sugar
• 1 tsp vanilla extract

1. Put the milk in a small saucepan and heat gently until it starts to bubble around the edges
2. While the milk is heating, whisk together the egg yolks, corn flour, sugar and vanilla in a large bowl
3. Pour the hot milk in a stream over the egg mixture, whisking constantly (potentially a 2-person job, depending on how stable your bowl is)
4. Then give the saucepan a quick rinse and pour the egg mixture back into the pan
5. Cook the custard very gently over a low heat, whisking constantly, until the custard thickens. You’ll think it never will and then suddenly it will be thick and everyone will be happy!
6. Take the pan off the heat and serve warm