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1 litre milk
3 vanilla pods or add vanilla essence after the custard is cooked
8 egg yokes
130 grammes sugar
3 tablespoons cornflour
100 grammes raspberries warmed until they just start to fall apart
Heat the milk with the vanilla and steep for 20 minutes.
Whisk eggs, sugar and cornflour in a large bowl.
Heat the milk again, strain and whisk into the egg mixture.
Return to the stove in a clean pan and bring back to the boil to thicken.
Allow to cool substantially and then fold the raspberry mixture through until you achieve a ripple effect
Serve with peaches or nectarines, or on its own.