Step 1

Place half the milk in a small saucepan. Slice the vanilla pod lengthways and scrape out the seeds with a sharp knife. Place the seeds and pod into the milk and bring just up to the boil. Remove from the heat and leave to infuse for 15 mins.

Step 2

Whisk the egg yolks and sugar in a bowl until pale and slightly fluffy.

Step 3

Mix the remaining milk and cornflour together in another bowl with a spoon.

Step 4

Pour the infused milk into the cornflour mixture and stir well.

Step 5

Pour the milk into the egg yolk mixture and stir until blended.

Step 6

Pour the custard into a medium saucepan and set over a low/medium heat. Bring to the boil stirring continuously. It will thicken very quickly, when it does, work out any lumps and mix until smooth.

Step 7

Remove from the heat and gradually stir in the cream.

Step 8

Serve immediately.