English custard

1. Insert the mixer attachment into the blender jug. Slit the vanilla pod open lengthways and scrape out the pulp. Mix the cornflour together with 3 tablespoons of cold milk.
2. Put the vanilla pulp, the remaining cold milk, sugar, egg and cornflour paste into the blender jug. With the measuring beaker in place, mix everything together for 8 seconds/speed setting 4, then, with the measuring beaker in place, simmer for 15 minutes/100 °C/speed setting 1.
3. Leave the sauce to stand for 10 minutes before serving – it will carry on thickening in this time.

TIPS

If you’d prefer the vanilla sauce a bit thicker, use 15 g cornflour.

You can simply double up the ingredients if you want to make a big batch of vanilla sauce; the appliance settings and times remain the same.

The vanilla sauce tastes great served warm or cold.

It will thicken up in the refrigerator, so take it out 30 minutes before serving and stir it thoroughly.

It tastes great with steamed dumplings, ice cream, pancakes, red berry compote, blancmange, sweet rolls and a whole lot more.