Vanilla Custard Recipe

100g/4 oz caster (superfine) sugar
50g/2 oz cornflour (cornstarch)

4 egg yolks
600 ml/1 pt/2.5 cups milk
1 vanilla pod (bean)
Icing (confectioners') sugar, sifted, for sprinkling

Method:

Whisk half the sugar with the cornflour and egg yolks until thoroughly blended. Bring the remaining sugar and the milk to the boil with the vanilla pod. Whisk the sugar mixture into the hot milk, then return to the boil, whisking continuously, and cook for 3 minutes until thickened. Pour into a bowl, sprinkle with icing sugar to prevent a skin forming and leave to cool. Beat again before use.