Ingredients

Steps

• Whisk egg yolks and caster sugar in a large bowl until pale.
• Heat milk, cream, and vanilla in a saucepan for three minutes without boiling.
• Pour the warm liquid into the egg mixture while stirring well.
• Return mixture to the heat for three minutes, stirring until thick enough to coat a spoon.
• Cook fennel slices with sugar and lemon juice in a pan for five minutes on low heat.
• Serve the custard in a bowl topped with the candied fennel.