A rich, not too sweet version far superior to packet-based versions
five large egg yolks
50g (1 1/2 oz) caster sugar
375ml (13 fl oz) creamy milk
a vanilla pod, split in two
a few drops of vanilla essence
Whisk the yolks and sugar until pale and sticky in a bowl.
Heat the milk and vanilla pod in a shallow saucepan, then remove from the heat when it first starts to bubble round the sides.
Put the egg and sugar mix into the blender jar and, with the blades on Speed 3, pour the hot milk on to the yolk and
When all is smooth, return the mix to the cleaned-out saucepan and, stirring well with a wooden spoon, heat until
it is thick enough to coat the back of the spoon, finally adding the extract of vanilla.