From-scratch Custard

At the first café I worked at in New Zealand, we would make this sauce every day, just before service. It’s delicious; it does test your patience with stirring-time, but it’s well worth the wait! It’s also a great way to get rid of any leftover egg yolks.

• No one wants scrambled egg custard so don’t rush this by turning the hob up too high.
• If you have some vanilla sugar, use it for the sugar and you won’t need the vanilla pod.
• If you’re lett