Vanilla mould
A classic - so quick and easy to prepare from scratch – proper comfort food on its own, and a versatile side for so many other dishes (especially as it is not as sickly sweet as some of the ready-made versions), including savoury dishes.
Ingredients
- 500 ml milk
- 2 egg yolks
- 1 vanilla pod, split and seeds scraped out (or 1 tsp vanilla paste)
- 1 tbsp caster sugar
- 6 tsp corn starch
Method
- In a saucepan, add vanilla seeds and pod (or vanilla paste) to 400 ml milk and bring to the boil. In a bowl, whisk rest of milk, egg yolks, sugar and corn starch together until smooth. Remove vanilla pod from hot milk. Slowly pour egg mixture into hot milk while whisking constantly (important to prevent lumps). Continue to stir constantly until mixture boils and starts to thicken, boil for about a minute. Remove from heat and pour into a bowl. If you hate the ‘skin’ forming on milk-based moulds on cooling, cover surface directly with clingfilm before refrigerating. Otherwise, cover bowl and refrigerate until set.