As used for making Strawberry cake with custard and meringue and Trifle
3 free-range egg yolks
60 g/2 oz sugar
1¼ cups/310 ml milk
⅓ cup/80 ml fresh full cream, lightly whisked
20 g/0.7 oz flour
20 g/0.7 oz cornstarch
seeds from 1 vanilla pod
Whisk the egg yolks and sugar until pale and fluffy. Heat the milk but remove from the heat just before it starts boiling. Mix a few spoons of the hot milk with the egg mixture, then add the flours and vanilla seeds and mix well. Pour the whole mixture back into the rest of the heated milk, mix well and bring slowly to the boil, stirring continuously. When the sauce has thickened sufficiently, remove from the heat and pour into a cooled bowl. Set aside, covered with greaseproof paper, to cool until ready to use.
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