A thick, rich, sweet mixture, custard can be served many ways. As a hot sauce poured over pud, a layer in Trifles, or, as it sets when cool, a tart filling.
- Bring milk and cream to a simmer slowly on low heat.
- Whisk the sugar and cornstarch together, add the egg yolks, combine well.
- Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool to use as a layer in trifles, or fill tart pans.
- Tip. If using it hot, it can be kept warm in a jug set in a pan of hot water with a bit of cling film on top to prevent a skin forming.