Proper Egg Custard

300 ml (1 1/4 cups) whole milk
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla paste
100 grams (1/2 cup) granulated sugar
3 egg yolks

Put the milk and the vanilla bean and half of the sugar in a saucepan, and heat to just below boiling point.  Remove from the heat, cover, and leave to infuse for at least 15 minutes.

In a heatproof bowl, combine the egg yolks with the remaining sugar.  Beat with a handheld electric mixer until the mixture is thick and pale and holds its shape for a few seconds when a ribbon of mix is trailed across the top.  Bring the milk back to boiling point and pour onto the yolks and sugar in a thin stream, whisking steadily.

Place the bowl over a pan of simmering water and stir frequently with a wooden spoon until the custard thickens; judge by looking at the mixture on the back of the spoon.  If it forms a thin film, draw a finger across; if this holds when the spoon is tilted, it should be thick enough.  If you have a temperature probe, it should read 185 F.  As soon as the required thickness and/or temperature are achieved, remove the pan from the heat, pour the mixture into a jug, remove the vanilla pod, and serve.

Serves 4.

From National Trust Book of Crumbles by Laura Mason