Ingredients:

• 1/4 cup caster sugar
• 1/4 cup cornflour
• Pinch of salt
• 4 egg yolks
• 2 cups full fat milk
• 30 grams unsalted butter
• 2 teaspoons vanilla bean paste

Method:

1. In a heavy bottom base pot, whisk sugar, cornflour, salt until combined without the heat on yet.
2. Add the egg yolks and whisk
3. Add the milk and whisk until smooth
4. Turn heat on medium, add butter and vanilla continuously whisking until we get a super low boil.
5. Turn heat right down to a low heat and whisk for another 5 minutes until we thicken.
6. Pour immediately through a fine-mesh sieve with a bowl underneath.
7. Cover custard with cling wrap directly over the surface and refrigerate.

Tips/Substitutions:

• • This can be stored for up to 5 days.
  • Just before serving give the custard a whisk to loosen it up a bit.

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