Cognac custard

Place the milk, milk powder, cream and vanilla pods and seeds in a heavy-based saucepan and slowly bring to the boil. Remove the vanilla pods.

Meanwhile, in a large bowl, whisk together the egg yolks and sugar until pale and creamy, then add a splash of the hot milk mixture and whisk until smooth.

Pour the remaining milk to the bowl, then tip the custard back into the saucepan and cook to 85C (check with a thermometer), stirring continuously. Continue cooking for a few minutes more, then pass the custard through a fine sieve into a jug.

Stir in the cognac and serve.