Serves 4

2 cups Anchor milk
1 vanilla pod, split down the middle
3 egg yolks
2 tbsp sugar
1 tbsp corn flour

To make the custard, warm the milk and vanilla bean together, until just scalded. Beat the egg yolks and sugar together until pale yellow. Scrape the seeds from the vanilla pod into the warm milk then whisk this into the egg mixture. Pour the mixture into a saucepan. Mix the corn flour with a little cold milk and add to the mixture. Place over a very low heat and stir continuously until the mixture thickens, about 5 minutes. Strain if necessary.

Hot Fruit Salad:

Combine the following in a large bowl, then serve in individual bowls and top with custard.

1 tbsp lemon juice
2 tbsp honey or brown sugar
4 cm piece of pineapple, in large chunks
1 apple, quartered
1 pear, quartered
8 small tamarillos, peeled and cut in half
2 tbsp orange juice or fruit based liqueur