Alastair Little, Richard Whittington
By Alastair Little and Richard Whittington
Egg custards go wrong when the raw mixture does not include enough egg whites, which provide the set, or when cooked at too high a temperature, as this causes partial separation of the custard and a watery result.
Preheat the oven to 170°C/325°F/gas 3. Put the milk in a pan with the split vanilla pod over a low heat and bring very slowly to the boil.
While it is heating, whisk the caster sugar in a bowl with the eggs until pale and frothy. Pour over the scalded milk through a sieve, cont