Instructions: 1 Split the vanilla pod lengthways and, with the end of a teaspoon, scoop out the seeds. Place the pod and seeds in a small saucepan, along with the cream.

2 Put the pan on a gentle heat and heat to just below simmering point.

While the cream is heating, whisk the egg yolks, cornflour and sugar together in a medium bowl using a balloon whisk.

3 Remove the vanilla pod from the hot cream. Whisking the egg mix all the time with one hand, gradually pour the hot cream into the bowl. When its all in, immediately put the whole lot back in the saucepan using a rubber spatula.

4 Put back on the same gentle heat as you continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point.

5 If you do overheat it and it looks grainy, put in a jug or bowl and whisk again. Pour the custard into a jug or bowl, cover the surface with clingfilm and cool. To serve warm later, remove the clingfilm and sit the bowl over a pan of barely simmering water.

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