1 vanilla pod
1 pint sweet cream
6 large free range egg yolks
1 dessertspoon cornflour
2oz golden castor sugar
Pop the cream in a saucepan. Split the vanilla pod lengthwise and scoop out the seeds, put it all in with the cream and start heating very gently on the stove.
Whisk together the egg yolks, cornflour and sugar together in a medium bowl with a balloon whisk.
When the cream has warmed to just below simmering point remove the vanilla pod, and slowly add the cream to the egg mixture, stirring the egg mixture all the time.
Then tip it all back in to the pan and heat it up again, fairly slowly, until it thickens.
Tip in to a jug and serve with a fruit compote or pie. It's also rather good cold with some fresh whipped cream and fruit.
Right then .... I'm off to my fridge ..........