The Basic Custard

• 600 mls (1 pint) cream
• 125 g (generous 4

Put the cream in a saucepan. Bring gently to the boil. In a bowl mix the sugar and egg yolks, and pour on the scalded cream, stirring well. Pour back into the saucepan, add any flavourings and simmer gently for a couple of minutes, stirring continuously. Do not let the custard boil or it will curdle. Remove from the heat, and allow to cool before refrigerating. This will also allow any flavouri