Step 1: Heat the Milk and Cream

• • Pour the milk and cream into a saucepan.

• • Split the vanilla pod, scrape out the seeds, and add both the seeds and pod to the saucepan.

• • Heat gently until steaming but not boiling, then remove from heat.

Step 2: Whisk the Egg Yolks and Sugar

• • In a separate bowl, whisk the egg yolks and sugar until pale and slightly thickened.

• • If using cornstarch, whisk it in to help thicken the custard.

Step 3: Temper the Eggs

• • Slowly pour the warm milk mixture into the egg mixture while whisking continuously.

• • This prevents the eggs from scrambling.

Step 4: Cook the Custard

• • Return the mixture to the saucepan and cook over low heat.

• • Stir constantly with a wooden spoon until the custard thickens and coats the back of the spoon (about 5 minutes).

• • Do not let it boil, or it may curdle.

Step 5: Strain and Serve

• • Remove from heat and strain the custard through a fine sieve to remove any lumps.

• • Serve warm or allow to cool before refrigerating.