- 1 litre full-cream milk
- 1 vanilla pod
- 3 eggs
- 3 tbsp cornflour
- 5 tbsp white sugar
Pour the milk into a large saucepan. Split the vanilla pod lengthways and scrape the seeds into the milk, adding the pod to the saucepan too. Bring the vanilla milk to the boil and then remove from the stove.
Whisk the eggs, cornflour and sugar to a smooth consistency in a mixing bowl.
Whisking continuously, pour the egg mixture into the vanilla milk. Keep whisking until the mixture begins to thicken.
Place the saucepan back on the stove over low to medium heat and stir until the custard is nice and thick.
Serve in a large jug while still warm.