• 100ml/3½fl oz milk

  • 200ml/7fl oz double cream

  • 1 vanilla pod

  • 3 egg yolks

  • 55g/2oz caster sugar

  • 1 tbsp amaretto, warmed up


  • 1.

    In a heavy-based saucepan heat together the milk, double cream and vanilla pod.

  • 2.

    Meanwhile, whisk together the yolks and caster sugar until well-blended. Whisk in the warm amaretto.

  • 3.

    Pour half of the hot milk mixture into the egg mixture, whisking as you do so until well blended.

  • 4.

    Pour the egg mixture into the saucepan and mix with the remaining hot milk.

  • 5.

    Over a very low heat, cook the mixture stirring until thickened into a smooth custard, taking care not to let the mixture curdle. Serve.

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