INGREDIENTS

• 1 x L milk (800ml milk and 200ml cream)
• 10-12 egg yolks or 8 egg yolks and 2 whole eggs (Use leftover egg yolks from Shelagh’s Lemon Chiffon Cake)
• 1⁄2 cup sugar (or to taste)
• Vanilla pod/paste or essence

METHOD

• Mix eggs with milk and strain into a pot.
• Thicken the custard on stove top but take care not to burn it. Stir continually while cooking to ensure a smooth custard!
• Add the sugar and vanilla and make sure the sugar dissolves.
• Don’t overcook the custard as it will curdle but make sure it is thickened and smooth and cooked or you’ll get a raw egg taste.
• Eat hot or cold.

TIP: Sprinkle a layer of sugar or use cling wrap to prevent skin forming while cooling.