I had some leftover double cream from the festive season, and armed with plenty of eggs in my fridge I took it upon myself to make some delightful fresh custard. Combining four egg yolks, butter, vanilla bean and full fat milk I made a small batch and let it cool in the fridge until dessert time when the kids were in bed. Having also baked one sheet of store bought puff pastry earlier and cut them into fingers, I served us up the concoction pictured below with a few fresh raspberries. I’d highly recommend the dessert if an elegantly presented, neatly constructed vanilla slice is too much effort.