Vanilla Crème

It's warmer here now. I like that. I like the feel of the air on my skin and the sun on my face. I was born for such a time as this - summer.  I went out running the other day in the early morning. It's my favourite time of the day; when the world is waking up and birds have the parks to themselves.  Our closest 'park' has no grass so I'm not so sure it fits the bill as an official park, but it's a good place to run. I do feel a bit like a little mouse running his little plastic wheel in his cage as I do laps of the park to stretch out my exercise time, before heading for home. However, the trees are beautiful and the birdsong is enough to awaken my soul as well as my body. 

I made these petits pots de crème vanille the other day for friends who came over for dinner. They are perfect for warmer weather as they are a not-too-big and not-too-small kind of dessert. And one that doesn't leave your stomach sinking at the end of a dinner party. 

You don't need an excuse to make them. Quick and economical to make. They work perfectly well for a mid-week dinner in front of the tele if you can't wait for an official occasion. 

Vanilla Crème

serves 6

500ml full cream milk

4 egg yolks

120g sugar

35g cornflour

60g butter

2 vanilla beans (or 1 tsp vanilla essence)

Heat the milk with the vanilla pods until it reaches just below boiling point. Let it cool for 10mins, leaving the vanilla pods in the milk.

Beat the egg yolks with the sugar and cornflour.

Take out the vanilla beans from the milk.

Pour the milk into the egg mixture, beating well all the time. Once mixed, pour back into the pot.

Continue to stir the milk over a medium heat until the mixture starts to thicken. 

As soon as it begins to boil take off the heat immediately and pour into your ramekins.

Let the ramekins cool and then serve with a small delicate biscuit of your choice.