for 4 person

Vanilla custard

4 dl	full-cream milk
1 tsp	vanilla paste or 1 vanilla pod, cut open lengthwise, seeds scraped out
2 tbsp	sugar
1 tbsp	Maizena cornflour
1	fresh egg

Vanilla pudding

3 dl	full-cream milk
1 tsp	vanilla paste or 1 vanilla pod, cut open lengthwise, seeds scraped out
4 tbsp	sugar
2	fresh eggs
4 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
2 dl	full cream, whipped until stiff

How it's done

Vanilla custard

Using a whisk, combine all the ingredients and bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue whisking for approx. 2 mins. Pour the custard into a bowl through a sieve, allow to cool, then cover and refrigerate for approx. 2 hrs. Stir the custard until smooth just before serving.

Vanilla sauce

Prepare the vanilla custard as above, but only use 1/2 tbsp of cornflour.

Vanilla pudding

Stirring constantly, bring the milk to just below the boil over a medium heat along with all the other ingredients up to and including the eggs, remove from the heat. Stir in the gelatine, pour through a sieve, place in cold water for approx. 20 mins. Once the mixture is just set at the edges, stir until smooth, fold in the whipped cream, divide between 4 ramekins (each approx. 150 ml) that have been rinsed in cold water, cover and leave to set in the fridge for approx. 4 hrs. Using the tip of a knife, separate the puddings from the edges of the ramekins and tip out onto plates.

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