- 275ml double cream
- 2 tsp Queen Vanilla Bean Paste
- 3 large egg yolks
- 1 tsp cornflour
- 1 tbsp caster sugar
Whisk egg yolks, cornflour and sugar together in a medium mixing bowl, set aside.
Place cream and Vanilla Bean Paste in a heavy-based saucepan. Heat gently until cream is just below simmering point.
Whisking constantly, gradually add heated cream to the egg mixture. Once combined, return saucepan to stove and continue gently heating until it thickens. Pour the custard into a jug or bowl and allow to cool either slightly or fully before serving with your favourite dessert.