#from the les bassacs kitchen

 Vanilla custard with cherry compote

1 litre of milk
1 organic orange
1 organic lemon
1 vanilla pod
135g of caster sugar
8 egg yolks
5 tbsp cornflour

Pour 750 ml of the milk into a saucepan. 
Grate into it the zest of the orange and lemon, the vanilla pod split and with the seeds scraped into the milk and the sugar. 
Heat it gently stirring from time to time until it is just below boiling point. 
Leave to one side to cool off. 
In a large bowl whisk the remaining 250 ml of milk into the egg yolks.
Add the cornflour.
Pour the hot milk onto this mixture, whisking hard to make sure that the yolks don't cook.
Pour back into the saucepan and heat gently, stirring all the time until it begins to thicken.
This should take 3-4 minutes.
Once thickened, transfer to ramekins and place in the fridge.

Serving suggestions;
Sprinkle the top of the custard lightly with caster sugar and carmelise under the grill.
Serve from the fridge.  If the ramekins are heated slightly in warm water the custard will turn out.
We served it with a cherry compote.
Gluten-free!