- 100ml/3½fl oz milk
- 200ml/7fl oz double cream
- 1 vanilla pod
- 3 egg yolks
- 55g/2oz caster sugar
- 1 tbsp amaretto, warmed up
- In a heavy-based saucepan heat together the milk, double cream and vanilla pod.
- Meanwhile, whisk together the yolks and caster sugar until well-blended. Whisk in the warm amaretto.
- Pour half of the hot milk mixture into the egg mixture, whisking as you do so until well blended.
- Pour the egg mixture into the saucepan and mix with the remaining hot milk.
- Over a very low heat, cook the mixture stirring until thickened into a smooth custard, taking care not to let the mixture curdle. Serve.