Directions

1. Place egg yolks, whole egg, sugar and cornflour into the stainless-steel blender jug. Remove the lid cap and place a funnel in the top.

2. Pour the milk and cream into a saucepan.

3. Split the vanilla pod and scrape out the seeds, adding it to the milk and cream. Place the pod into the saucepan as well.

4. On medium heat, bring it slowly up to the boil. Be careful that it doesn’t overflow or burn.

5. Once the milk comes up to the boil and blooms up towards the top of the saucepan, take it off the heat and remove the vanilla pod.

6. Set the blender to soup mode and low speed and start blending the egg mix.

7. As the machine is running, slowly pour the hot milk into the blender through the funnel. Blend for 5 minutes.

8. Add the cold butter to the custard and blend for a further 30 seconds. The custard should be pouring consistency at this stage. It will thicken slightly upon cooling.

9. Serve warm or keep in the fridge, covered to cool and serve cold.