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Vanilla and Bay Custard


  • 5floz (150ml) milk

  • 5floz (150ml) double cream

  • 1 vanilla pod - split

  • 1 bay leaf

  • 3 egg yolks

  • 1 tablespoon of soft brown sugar


  • 1.

    Pour the milk and cream into a saucepan. Add the vanilla pod and bay leaf. Heat until scalding point and then leave to infuse for 15 minutes. Remove the pod and leaf.

  • 2.

    Beat the egg yolks and sugar together in a mixing bowl, add the milk and cream and then return to a clean saucepan. Heat until the sauce thickens but do not boil and then strain and serve.

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