Vanilla Custard

This is one of the two custard recipes I use. I have both and one is quick and easy, but the other is thicker and uses vanilla seeds.

1. 1

   1) Add the milk to a saucepan, split the vanilla pod, scrape out the seeds and add both to the milk and bring to the boil.
   
   2) Put the lid on and remove from the heat, let rest for 5-10 minutes to allow the flavour to infuse and cool
   
   3) In a heat proof bowl beat the sugar and egg yolks until pale and fluffy.
   
   4) In a slow, steady stream add the milk to the egg, whisking constantly so the egg doesn't scramble.
   
   5) Pour the custard back into the pan on a medium heat and continuously stir until thicker and coats the back of the spoon, it should only take a few minutes. Immediately remove from the heat and transfer to a jug. This will stop the cooking and prevent scrambled egg.
   
   
   mommavic