( MAKES 3 cups )
Photo by Tamara West
- In a saucepan, heat milk, caster sugar, split vanilla bean pod and the zest of 1 lemon (or half an orange) until just about boiling.
- Beat egg yolks, cornflour and cream until smooth. Whisk the scalded milk on to the egg mix and return to the saucepan. Heat gently, stirring constantly with a wooden spoon, until it thickens. Strain through a fine sieve.
- Use as a pouring custard on puddings or desserts, or cool the custard and use to make the desserts below.
See Warren's custard-based dishes