1 ¼ cups Billington’s Milled Golden Cane Sugar

4 large egg yolks

¼ cup Billington’s Demerara Sugar

1 teaspoon cornflour

2 cups double cream

Beat the Milled Golden Cane Sugar into the egg yolks gradually and continue to beat for 2 to 3 minutes or until mixture is pale yellow.  Beat in the cornflour, then gradually stir in the double cream scalded with a vanilla pod.

Pour the mixture into the top part of the double saucepan over hot water and stir slowly, until the custard thickens enough to coat the back of a spoon.

Remove from the heat and stir to cool slightly.  Strain and pour into a serving dish.  Chill well.

Before serving, stand the custard in a shallow baking dish surrounded with ice to keep it cool.

Sprinkle the Demerara sugar over the top and put under a hot grill until the sugar melts to form a toffee glaze.