Make custard like a pro

Try this custard by roy Levy, head baker at Gail’s bakery and you’ll never opt for shop-bought again.

BRING 600ml whole milk , a pinch of sea salt, a vanilla pod with seeds and 25g sugar to a gentle simmer: about 83c (overheating risks curdling it).

separately, whisk the yolks of six eggs with 25g sugar and 1 tbsp cornflour. slowly, pour a third of the hot milk into the eggs and whisk in. Add the rest of the milk and whisk thoroughly. Return it to the heat, reduce it and stir until the custard thickens and coats the back of the spoon.

Pour into a bowl and place that in a bowl filled with iced water to stop the cooking process fast — the custard will stay at pouring consistency . stir occasionally and once cooled, chill overnight.