Pour the milk and cream into a pan and add the vanilla and lemon rind. Bring to the boil, then turn off the heat immediately and leave to cool for 15min.
Step 2
In a bowl, whisk together yolks, sugar and cornflour. Gradually whisk in cooled milk mixture, then put the bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water.
Step 3
Heat gently for 10min, stirring continuously until the mixture thickens and coats the back of a spoon easily. Pour into a jug and serve immediately.
Follow the recipe to the end of step 3. Pour into a jug and cover the surface with a round of greaseproof paper, then cover the jug with clingfilm and chill for up to a day.
To serve: Warm the custard in the microwave on medium for 2min, then microwave for a further 2min (based on a 900W oven).
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
