You will need
First place the ingredients apart from the cream into a 2 pint (1200ml) bowl. Beat together with a fork. Meanwhile heat the cream in a 2 pint pan to almost boiling. Pour the hot cream into the bowl and mix quickly with a wooden spoon. Transfer the mixture back into the pan and heat on a medium heat, stirring continuously with a wooden spoon, until the mixture starts to thicken. This could take 15 mins. As soon as the mixture begins to thicken turn the heat right down and continue stirring until the mixture thickens no more or begins to go lumpy. If the latter occurs don't worry, the custard should smooth out once it cools. The custard can be used immediately, stored in the fridge for 3-4 days or deep frozen for 3 months. If the latter 2 options are used the custard will look like scrambled eggs when first warmed to room temperature, but stirring will make the mixture smooth. Heat in a pan on a medium heat until hot to touch. Do not overheat, or the custard will curdle irreversibly.