Prep: 5 mins | Cook: 20 mins + 2 hrs cooling time | Serves: 6

Ingredients

1 1/2 cups light milk
1 vanilla bean, split or 1 tsp vanilla bean paste
3 egg yolks
1/3 cup EQUAL SPOONFUL
1 Tbsp. cornflour
3-4 cups assorted summer fruit, sliced (such as mangoes, kiwi fruit, strawberries, peaches, blueberries and raspberries)
2 Tbsp. flaked almonds, toasted (optional)

Method

1. Put milk and vanilla bean into a small saucepan over med-low heat and bring to a simmer. Remove from heat and set aside for 5 minutes to allow flavour to infuse.

2. Beat egg yolks, EQUAL and cornflour in a large bowl until light and creamy.

3. Remove vanilla bean from milk and slowly pour into egg yolk mixture, whisking continuously until combined. Return to the saucepan and cook over a low heat whisking constantly until mixture thickens. Transfer mixture into a bowl, cover the surface of the custard directly with plastic wrap. Refrigerate for at least 2 hours or overnight until cold.

4. Serve with custard and flaked almonds (optional).