Vanilla Custard

1. 1

   Scald heavy cream and milk. Remove from heat and add vanilla.

2. 2

   Meanwhile, whisk together egg yolks, sugar and cornstarch until pale and creamy. Gradually whisk in hot milk mixture.

3. 3

   Transfer to a clean saucepan and cook, stirring, over medium-low heat for 12-15 mins, or until mixture coats the back of a spoon. Drizzle over fruitcake to serve.

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