By Kit Chapman
Put three-quarters of the double cream in a heavy saucepan or double boiler with the vanilla pod and bring to the boil. Mix the remaining cream well with the egg yolks and caster sugar and pour into the boiling cream. Stir constantly over a gentle heat until the mixture thickens, but do not allow it to boil or it will curdle. Remove from the heat and allow to cool.
Discard the vanilla p