- 2 large free-range egg yolks
- 1 heaped tbsp cornflour
- 25g caster sugar
- 1 vanilla pod, split lengthways, or ½ tsp good-quality vanilla extract
- 250ml whole milk
- 250g Rodda’s Cornish clotted cream
Add the egg yolks to a saucepan with the cornflour and sugar.
Scrape the vanilla seeds into the pan, or add the vanilla extract, and use a metal whisk to combine all the ingredients.
Next, gradually whisk in the milk and cream. Place the pan over a low heat and cook gently for 6-8 minutes, whisking constantly, until smooth and thick (do not allow the custard to boil.)
Take off the heat and imediately serve with your favourite puddings.