Custard is a traditional British dessert sauce made with egg yolks, milk and/or cream and sugar, flavoured with vanilla. Proper homemade custard is absolutely delicious, but don’t cut corners or it just won’t be the same. The key factor when making custard is to heat it just enough to thicken, but not too much so that it curdles: with a little practise you will be just fine. A neat trick is to add a little cornflour which will help stabilise the eggs. Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, but don’t worry about it, after a few experiments, the results will get better and better.