Custard

1. Pour the milk and vanilla extract into a saucepan on a low heat, and leave until the milk is just simmering. At this point turn the heat off. 

2. Separate the egg yolks from the whites. 

3. Whisk together the egg yolks, the caster sugar, and the cornflour in a mixing bowl.

4. Slowly pour the milk and vanilla into the egg mixture, a little bit at a time whilst continuously mixing. 

5. Return the whole mixture to the pan, placing it on a low heat. Slowly heat the mixture, whilst stirring, until it is thick and smooth (which should happen as soon as it begins to simmer).

If you heat your custard for too long or on too high a heat in the final stage, it will become grainy (avoiding this is the tricky part). If this happens don’t worry – take your custard out of the hot pan and whisk until it becomes smooth again.