Vanilla Custard–Nutella Dessert Pots

Ingredients:

400 ml whole milk
3 egg yolks
50g caster sugar
1 tbsp cornflour
1 tsp vanilla paste
120g Nutella
150 ml double cream

Method:

• Heat milk gently until steaming (do not boil).
• Whisk egg yolks, sugar, cornflour and vanilla until smooth.
• Slowly pour warm milk over the mixture, whisking continuously.
• Return to low heat and cook until thickened.
• Spoon Nutella into the base of serving glasses.
• Top with warm vanilla custard and chill for 2 hours.
• Whip cream and add a small dollop before serving.