Calvados custard

• whole milk↗300ml ml
• single cream↗300ml ml
• vanilla pod↗1

  halved with seeds scraped out and reserved

• large egg yolks↗7
• golden caster sugar↗50g g
• Calvados↗100ml ml

Step-by-step instructions

1. 1

   Heat milk, cream, vanilla pod and the vanilla seeds to a boil. Remove from the heat and leave to infuse for 20 mins, then discard the vanilla pod.

2. 2

   Whisk the egg yolks and sugar together until pale. Add to the milk mixture and whisk to combine. Cook very gently until thickened – when it’s ready, the custard should coat the back of a spoon. Remove from the heat and add the Calvados. Serve warm or cold.