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4 level Tbsp cornflour

3 Tbsp caster sugar

600ml/1pt full-fat milk

2 egg yolks

Few drops vanilla extract

Few drops yellow food colouring (optional)

Makes approx. 600ml/1pt

In a saucepan, blend the cornflour with a little of the milk to make a smooth paste. Stir in the sugar and remaining milk. Heat, stirring, over the heat until boiling and thick – you may find it easier to use a whisk to help keep the mixture smooth.

Cook for 2 minutes. Remove from the heat and cool for 10 minutes. Stir in the egg yolks and return to the heat. Cook through for 3 minutes, stirring, but without boiling. Add vanilla extract to taste, and colour with food colouring if liked. To use cold, pour into a heatproof bowl and cover the surface with greaseproof paper to prevent a skin forming. Allow to cool before covering and chilling until required.

For a thicker pouring custard, use 1 Tbsp more cornflour.