6 free-range egg yolks
65g/2¼oz caster sugar
2 vanilla pods, split lengthwise, seeds scraped out, pod finely chopped
500ml/½litre whole milk
In a large mixing bowl, cream together the egg yolks and sugar until pale and fluffy.
Combine the milk and chopped vanilla pods and seeds in a heavy-bottomed pan, bring to the boil and simmer for 4-5 minutes. Turn off the heat and allow to cool for 30 seconds.
Pour the milk mixture onto the eggs and sugar, whisking continuously until smooth and creamy, then return the mixture to the saucepan. Place the pan over a medium heat and stir continuously for 4-5 minutes, or until the mixture has thickened enough to coat the back of a spoon.
Strain the mixture through a sieve into a bowl, stir for a few minutes, then place into the fridge to chill until needed.
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