This easy and comforting pud is the perfect way to round off a family lunch
Want to see what this recipe costs at different supermarkets? Compare in one place here:
Mix 2 tsp cornflour with a little milk (taken from 300ml) until smooth. Place in a medium non-stick saucepan along with 300ml double cream, 4 large egg yolks, 85g-100g caster sugar, seeds scraped from 1 vanilla pod and the rest of the milk, and whisk together. Keep the pan over a low-medium heat; then, whisking or stirring all the time, bring just to the boil, until thickened. If not serving straight away, cover the surface with cling film, then reheat to serve.