Classic Vanilla Custard

1 litre pouring cream

2 tsp vanilla extract

10 egg yolks

3/4 cups caster sugar

place cream and vanilla in a medium saucepan over medium heat and bring to a simmer, remove from the heat and set aside.

place egg yolks and sugar in an electric mixer and beat until pale and thick.

gradually add vanilla cream to egg and whisk continuously until combined.

return the mixture to the cleaned saucepan and place over medium heat.

cook, stirring constantly (a spatual works well) for 14-16 mintues or until the custard has thickened and coats the back of a spoon.

strain into a heatproof bowl and discard any solids.