Making custard

Slow cooking and gentle heat are required to prevent the custard curdling.

Whisk the hot, infused milk or cream into the beaten eggs and sugar. Pour into a clean pan.

Stir gently over low heat with a wooden spoon for 10-15 minutes, or until the custard coats the back of the spoon and leaves a clear parting when a finger is drawn across. Do not boil, or the eggs will scramble.

Strain the warm custard through a fine sieve into a clean jug to remove any lumps.