Homemade Custard

We have all had the custard variations from packets and tins to good old fashioned school stuff. But making 'proper' custard is really easy and satisfying. But more importantly it tastes so much better. Once mastered I guarantee that you will not buy custard again, DIY rules.
This is the recipe I used to go with the plum & pear crumble on my blog. This amount is for two people but it is easily upscaled and I also use it for trifles etc.. The only downside is that there is an expense to buy vanilla pods but I strongly believe it is worth it. Making custard might seem daunting but it is really easy following this recipe. Even Queen Delia/Hairy Bikers have mentioned about using cornflower as a stabiliser but I don't, never have and I have never had any lumps in the custard.

Ingredients:

• 1/2 Vanilla pod (they come whole just wrap the other half in Clingfilm and will keep for months)
• 2 egg yolks
• 25g caster sugar
• 150ml double cream (but could substitute with milk)
• 50ml full milk

Doing it:

1. Split the vanilla pod with a sharp knife and scrape out the seeds.
2. Put the cream/milk and vanilla pod into a heavy pot and heat slowly, stirring all the time for about 5 minutes without letting it boil. Then take it off the heat to let it come together (infuse).
3. Then get a clean bowl and put in the sugar & egg yolks. Use a metal whisk and cream together for a minute or so.
4. Place this bowl on a towel to stop it moving.
5. Two hands needed or a helper. Slowly pour the cream infusion into the egg/sugar mixture whisking all the time. 
6. Give your cooking pan a clean and pour the mixture back in, use a plastic spatula to clean the bowl, leave none of this goodness behind.
7. Heat the pan under a low heat for 5 minutes, use your plastic spatula, stirring all the time, ensuring all bottom edges of pan are moving.
8. That's it, take it off the heat delicious custard made. Custard can be eaten hot or cold but if like me just stop eating it right now or there will be none left for the crumble.