A classic dish that hardly needs an introduction, vanilla custard is a great accompaniment to stewed and fresh fruits. From Roy Brett at Dakota for Taste of Edinburgh.
1. To prepare the vanilla pod, simply run a knife down the centre of the pod and scrape out the seeds. Place the seeds in a thick bottomed pan and stir in the milk and cream. Bring to a simmer then remove from the heat.
2. Mix the eggs and sugar together in a large bowl. Stir in the hot milk and cream mixture. Pour into a clean pan and cook over a very low heat, stirring constantly to prevent the eggs from scrambling.
3. When the mixture is thick enough to coat the back of a spoon, remove from the heat and pass through a sieve into a bowl. Chill over ice to avoid further cooking.
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Recipe © courtesy of Roy Brett at Dakota
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