Birds Instant Custard being difficult to obtain in France (and personal supplies being exhausted) I thought I would have a bash at the real thing.
Well this was dead easy to make and absolutely delicious.
200ml Whole Cream
700ml Whole Milk
4 Large egg yolks
1tsp Vanilla extract
Put the cream and milk into a large pan and gently bring to just below boiling point.
Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla.
Gradually pour the hot milk onto the mixture, whisking constantly.
Clean out the saucepan of any remaining milk and cream (otherwise the re-introduced mixture will stick),
Pour the mixture back into it.
Heat gently, stirring with a wooden spoon until the custard is thickened, but before any lumps form. Eat hot or cold.