This rich, luscious custard makes a great friend for a fruity winter pie. For a chocolate version, add 150 grams of good quality chocolate at the end and stir until it melts. Custard is a great way to use up egg yolks leftover from making meringue, macarons or pavlova.
Is there anything better than a rich, luscious custard? Photo: Marcel Aucar
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6 egg yolks
150g castor sugar
40g cornflour (check gluten-free if required)
1 vanilla bean, split and scraped
Whisk yolks, egg and sugar until pale and thick.
Add cornflour and mix well.
Bring milk, butter and vanilla (pod and seeds) to the boil in a saucepan then add to the egg mix while stirring gently. Mix well, pour back into the pot and simmer for 10 minutes on a gentle heat, stirring continuously until thick.
Remove vanilla pod and cover custard until needed.
Suggestion: Serve with Frank's pear and blackberry pie.