Custard

Custard – Creamy and Rich

For serving with all sweet pies, and great in trifle.
This custard is also the base for a rich vanilla ice-cream – just add to your ice-cream churn.

1 cup full fat milk
1 cup double cream
3 egg yolks
¼ cup raw caster sugar
1 vanilla bean, seeds scraped out

Using an electric mixer, beat together the egg yolks and sugar until very pale, doubled in size and very light and fluffy.
In a double boiler, warm through milk and cream with the vanilla, bringing to a boil.  Gradually add the egg mix, whisking constantly.  Beat until mix is very thick and glossy.
Serve hot or cold.   A teaspoon of Brandy can be added for additional flavour, especially if serving in trifle.

Variation – for even richer custard see Crème Patissiere