custard for trifle

2 1/2 cups/  600 ml milk, half & half, heavy cream 

(can blend milk 300 ml & 300 cream)

1 TB vanilla extract 

6 egg yolks 

1/3 cup sugar 

2 TB tapioca starch (or corn starch) 

Combine cream and milk in a medium saucepan over medium heat and bring to just a simmer. DO NOT BOIL.

In heat proof bowl, whisk the egg yolks with the caster sugar and beat till fluffy.

Add the tapioca starch into the bowl. 

Keep whisking while you gradually pour in the warm cream in to the yolks a small amount at a time.  

Make sure it is all smoothly incorporated. 

Pour the custard mixture from your bowl into the sauce pan the milk was heated in and cook over medium heat for a minute, stirring continuously.

Then on low heat, continue stirring with a wire whisk until thick enough that it coats the back of a spoon and or while stirring you can see ribbons marks. 

Add the vanilla in at the end.