LOWER-FAT VANILLA CUSTARD:

Pour 350ml (12floz) semi-skimmed milk into a medium non-stick saucepan. Split a vanilla pod in half lengthways and scrape the seeds into the pan (or add 1 teaspoon vanilla bean paste). Bring to a gentle simmer, stirring occasionally. Remove from the heat. Put four large egg yolks, 25g (1oz) caster sugar and 1 tablespoon cornflour in a bowl and beat with a metal whisk until mixed. Pour the warm milk over the egg mixture, whisking until smooth. Return to the pan and cook over a low heat for 4-5 minutes, stirring constantly until the custard is thickened. Do not allow to overheat.

Serves 6. Calories per serving: 89