Proper Custard Sauce Recipe
- 5 fl oz/150ml milk
- 8½ fl oz/250ml heavy/double cream
- 50g fine/cater sugar
- 6 large egg yolks
- 1 vanilla pod, split and seeds removed
1. In a heavy bottomed saucepan place the milk and cream and one tsp of the sugar, bring to a gentle simmer, once simmering, turn the heat to its lowest. 2. In a large heat proof bowl, place the sugar and the egg yolks and with a hand whisk, whisk until light, creamy and paler in colour. 3. Slo...