600ml/1 pint/2½ cups milk
1 tsp vanilla extract
6 large (US extra-large) egg yolks
2 tbsp caster (superfine) sugar
2 tbsp cornflour (cornstarch)
1 Put the milk and vanilla in a pan. Slowly bring to the boil. Remove from the heat.
2 Whisk the egg yolks, sugar and cornflour in a bowl and gradually whisk in the milk.
3 Rinse the pan and pour the mixture back in. Heat gently, whisking or stirring constantly, for 2–3 minutes until the custard thickens. Serve immediately.