The classic accompaniment to almost every pudding is so much better home made. I could eat custard with everything!
1 vanilla pod
5 egg yolks , and 1 whole egg
120g caster sugar
250ml double cream
Scrape the seeds from 1 vanilla pod and put both seeds and pod in a pan with 250ml milk. Bring to the boil slowly then take off the heat and leave to stand.
Whisk 5 egg yolks and 1 whole egg with 120g caster sugar until pale and thick. Whisk in the vanilla-infused milk then strain into a clean pan and put back on a lowish heat, stirring continuously until the custard thickens.
Stir in 250ml double cream and enjoy. Franklins also does a lavender version (replace the vanilla with 1 tbsp lavender) or, for a dash of boozy luxury, add a slug of Baileys.