1 teaspoon Vanilla Essence
4 Egg Yolks
30g Caster Sugar
2 Level teaspoons Cornflour
Place a small saucepan on a low heat, add milk and vanilla essence, then simmer gently for around 5mins or until almost boiling... meanwhile
In a bowl using a balloon whisk, whisk together yolks, sugar and cornflour until fully combined and smooth.
Gradually pour in the hot milk into the bowl with the eggs and sugar, whisking continuously.
Return to the saucepan and simmer over a low heat, gently stirring with a wooden spoon for 10-15mins, or until thickened enough to your liking.
Carefully pour custard into a heatproof jug and serve.
Note: When adding hot milk into eggs, start very slowly adding little bit by little bit, until the eggs have gotten used to the temperature, then you can start adding it in quicker. Otherwise you can get scrambled eggs.