Crème Pâtissière

• 300 ml whole milk
• 200 ml double cream
• 1 vanilla pod

Pour the milk and cream into a heavy-based saucepan. Split the vanilla pod lengthways and scrape out the seeds with the back of the knife. Add these to the pan along with the empty vanilla pod and slowly bring to the boil.

Meanwhile, beat the egg yolks and sugar together in a bowl, then mix in the cornflour until smooth. As soon as the creamy milk comes to the boil, take the pan off the