THICK VANILLA CUSTARD

Place cream into a heavy-based saucepan. Split the vanilla pod lengthways, scrape out the seeds with a spoon, and place both into the pan along with the cream. Over a gentle heat, bring the cream to just below simmering point. While the cream is heating, whisk the egg yolks, cornflour and sugar together in a medium mixing bowl. Once the cream is heated, remove the vanilla pod. Whisking constantly, add the heated cream to the egg mixture. Return the entire mixture to the saucepan, and continue heating until it thickens. Pour the custard into a jug or bowl and allow it to cool.