Ingredients:-

• 6 —— egg yolks
• 4 tbsp —— caster sugar
• 500 ml —— double cream
• 1 tsp —— vanilla essence

Method:

1. Beat egg yolk & sugar together until thick & pale.
2. Heat gently cream & vanilla essence in a saucepan to just before boiling point.
3. Pour it over eggs while gently mixing with a balloon whisk.
4. Return the mixture to the saucepan & place on low heat.
5. Use a wooden spoon to gently but constantly stir the mixture & scrape it around the edges & bottom of the pan.
6. As the custard gets near to boiling point, remove from heat. (If ready, it will coat the back of a spoon. If too thin, return it to heat).
7. Once thick, submerge the pan into a sink full of cold water to prevent further cooking & then pour through a fine sieve into a
   bowl.
8. Cool & refrigerate overnight.
9. Serve with caramel swirls.