This is a quick and easy version of a perennial favourite – try adding a handful of redcurrants or raspberries to the mixture for a fresh, summery variation. Make this a day before serving it to get a really firm set.
Cut the vanilla pod in half lengthways, scrape out the seeds and put them in a small saucepan with the cream. Discard the pod. Gently bring the cream to a simmer – do not boil – then remove from the heat.