Step 1

Separate 4 eggs, putting the yolks into a large bowl.

Step 2

Add the caster sugar (30g) and whisk until combined.

Step 3

Add the plain flour (30g) and vanilla extract (½ tsp) and whisk until combined.

Step 4

Heat the full fat milk (300ml) on a very gentle heat until warmed but not quite boiling. Stir regularly to ensure that it does not burn.

Step 5

Once the milk is warm, remove from the heat and gradually add to the large bowl a bit at a time. Whisking each addition in completely before adding more.

Step 6

Once combined, put the mixture into the pan and return to a very gentle heat.

Step 7

Continue to cook, whisking constantly, until the custard has reached your desired thickness – this usually takes about 10 minutes but will depend on how runny you want your custard to be. You must whisk the custard constantly to avoid it going lumpy.

Step 8

Remove from the heat and continue to whisk for another minute.

Step 9

Serve.

Step 10

Put the custard into a bowl or jug and cover with cling film. It is important that the top of the custard is in full contact with the cling film to prevent a skin forming while the custard cools.

Step 11

Place into the fridge until you’re ready to use it.

Step 12

When you want to use the custard, reheat in a pan, stirring regularly to ensure that a skin doesn’t form. You’ll find that the custard will thicken further as it reheats. It it starts to become too thick, simply add a little more milk to get it to your desired consistency.