- 200g of sugar
- 12 egg yolks
- 1 litre of fresh cream
- 1 tsp of vanilla essence
Whisk 200g of sugar with 12 egg yolks until the mixture turns pale and creamy. Heat 1 litre of fresh cream until almost at the boil. Add slowly to the egg mixture while whisking well, then return to the saucepan. On a medium-low heat, stir constantly until the custard thickens and coats the back of a spoon.
Transfer to a bowl, add 1 tsp of vanilla essence and allow the hot custard to cool to room temperature before refrigerating.
Add to cakes, Christmas puddings and panettone. Keeps for a week in the refrigerator.
- Cuisine - French