I seem to regularly have egg yolks left over and this is a great way to use them up.
Loved by the boys, this is a chocolate custard, served with a few strawberries in a fancy glass it can be quite sophisticated but it really is the ultimate nursery food!
150g caster sugar
4 egg yolks
1 teaspoon vanilla extract
In a large pan, off the heat, whisk the sugar, cornflour and cocoa.
Slowly whisk in the milk, just a little at a time, followed by the yolks.
Over a medium heat, heat until near boiling, stirring all of the time.
Once it begins to thicken, lower the heat to low and cook for 1 minute.
Take off the heat, add the butter and vanilla, whisk until combined.
Pour into serving dishes and cover the top with plastic wrap, this will stop a skin forming.
Allow to cool before serving, at least 3 hours.
Keeps in the fridge for 3 days.