Traditional Vanilla Custard

Combine milk 1 cup milk and cream 1 cup thickened cream in a small saucepan. Using a sharp knife, split vanilla bean 1 vanilla bean in half lengthways and scrape out seeds. Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat.

Whisk egg yolks 4 egg yolks , cornflour 1 tbsp Cornflour and sugar 1/3 cup caster sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.

Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 to 20 minutes or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle).

Serve custard warm or cold over stewed fruit, pancakes or crumbles.