|Milk||18 Fluid Ounce (500 Milliliter)|
|Caster sugar||4 1⁄2 Ounce (125 Gram)|
|Vanilla pod||1 , split open|
|Dried milk||1 1⁄2 Ounce (40 Gram)|
|Unsalted butter||2 Ounce, cut into small pieces (50 Gram)|
Put the milk, half the sugar and the vanilla pod into a pan and bring to the boil.
In a heatproof bowl beat the egg yolks with the remaining sugar until the mixture becomes lighter in colour and then add the dried milk.
Pour the boiling milk onto the beaten egg mixture, stirring continuously with a whisk.
Return the mixture to the pan and continue cooking the custard for a further 2 minutes, continuously whisking briskly with an electric whisk.
Remove from the heat and add the butter, mixing well to obtain a smooth, even texture.
Turn into a dish and leave to cool.
Remove the vanilla pod, cover, and chill in the refrigerator.