Perfect custard

Method

1. Pour the double cream into a small saucepan and add the vanilla
2. Slowly bring it up to a simmer over a medium heat — just so that bubbles are forming around the edges of the cream
3. Remove the pan from the heat and set aside
4. In a bowl, beat together the egg yolks and sugar, until the colour has turned pale
5. Little by little, pour about half the cream from the pan into the sweetened yolks, stirring the whole time. This will gently bring the yolks up to temperature, so that they don’t scramble when they‘re mixed into the rest of the hot cream
6. Pour the yolk mixture into the pan with the remaining cream and return to a medium-low heat, stirring continuously for 7-10 mins, until the custard thickens enough to coat the back of a spoon
7. To check the eggs are cooked, dip in a spoon — when the custard is thick enough to coat the back of the spoon, run your finger across it. If you get a clean line with no dribbling, the eggs are done
8. Strain the thickened custard through a sieve into a jug or container

Tip: If you’re keeping it for later, cover the surface with cling film (make sure it’s actually touching the surface), which will stop a skin forming on top

This recipe is from Poppy Cooks: The Food You Need by Poppy O‘Toole (Bloomsbury). Photography by Louise Hagger.