250ml double cream
50g caster sugar
yolks of 6 eggs
2-3 tbs brandy
Put the milk, cream and vanilla pods or essence into a pan and gently bring to boiling point.
Meanwhile, whisk the egg yolks and sugar together with a balloon whisk until pale and creamy.
Once the cream and milk have come up to the boil, pour directly over the egg mixture stirring. Return back to the pan and stir continuously with a wooden spoon over a gentle heat, stir until it thickens (enough to coat the back of the spoon).
Remove the pan from the heat and strain the custard through a sieve into a bowl. Add the brandy to taste.