Step 1

Combine the cream, milk and vanilla in a saucepan. Bring to the boil then remove from the heat.

Step 2

In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.

Step 3

Temper hot milky mixture into the sugar yolk mixture, by slowly adding hot milky mixture about 60ml (1/4 cup) at a time, whisking to distribute heat. Once half of the milky mixture has been added, transfer mixture back into the saucepan with the remaining milky mixture.

Step 4

Place the saucepan over low heat. Stir continuously until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer.

Step 5

Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.

Step 6

Once it has cooled to a suitable temperature, it is ready to drink.

Step 7

For an added touch, top with whipped cream and grate nutmeg over the top. Enjoy!