Traditional vanilla custard

• 1 cup milk
• 1 cup thickened cream
• 1 vanilla bean (see note)
• 4 egg yolks
• 1 tablespoon cornflour
• 1/3 cup caster sugar

1. Combine milk and cream in a small saucepan. Using a sharp knife, split 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.
2. Step 2
   Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.
3. Step 3
   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).
4. Step 4
   Serve custard warm or cold over stewed fruit, pancakes or crumbles.