- 300ml whole milk
- 300ml single cream
- 1 vanilla pod, halved with seeds scraped out and reserved
- 7 large egg yolks
- 50g golden caster sugar
- 100ml Calvados
Heat milk, cream, vanilla pod and the vanilla seeds to a boil. Remove from the heat and leave to infuse for 20 mins, then discard the vanilla pod.
Whisk the egg yolks and sugar together until pale. Add to the milk mixture and whisk to combine. Cook very gently until thickened – when it’s ready, the custard should coat the back of a spoon. Remove from the heat and add the Calvados. Serve warm or cold.