570 ml pint milk

55 ml oz single cream

1 vanilla pod or 1/2 tsp vanilla extract

4 eggs, yolks only

30 g caster sugar

2 level tsp cornflour

Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.

Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).

Whisk the yolks, sugar and cornflour together in a bowl until well blended.

Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.

Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.

Pour the custard into a jug and serve at once.

To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.