Custard

• eggs yolks x6
• caster sugar 6 tsp
• double cream 400ml
• vanilla paste 1 tsp

1. Heat cream in pan, stir in vanilla paste
2. Beat sugar into the egg yolks
3. As soon as cream starts to bubble, take off the hear
4. Pour cream into eggs slowly, mixing
5. Back into pan and onto low heat
6. Stir continuously to prevent lumps forming. It will thicken quite suddenly