Step 1

Scrape seeds from vanilla bean. Place milk, cream, vanilla seeds and bean halves in a saucepan over low heat. Cook, stirring, for 10 to 12 minutes or until almost boiling. Set aside for 10 minutes to infuse. Strain into a heatproof jug. Discard vanilla bean halves. Wash and dry saucepan.

Step 2

Meanwhile, whisk egg yolks, sugar and cornflour together in a bowl until thick and creamy. Gradually whisk in hot milk mixture. Return to pan. Cook, stirring, over medium-low heat for 12 to 15 minutes or until thick enough to coat back of a spoon. Serve.