Put the egg yolks in a medium saucepan with the cornstarch and sugar. Use a metal whisk to combine all the ingredients well. Whisk until lightened in color.

Gradually whisk in the milk and cream then place the pan over a low heat and cook gently and slowly for 6-8 minutes, whisking constantly, until smooth and thick. A light simmer is fine, but do not allow to come to a heavy boil, which can happen towards the end if you stop whisking.

Remove from the heat and stir for another minute or two, then add the vanilla. Pouring through a sieve is optional, but will remove any small imperfections or harder bits from the egg. When it has cooled pour into a jug, cover with plastic wrap and leave in fridge until needed.

Note: Caster sugar is like our American Super Fine Sugar. It can be bought, generally in small boxes or whirred up in a blender or food processor. For this small amount, I just use about 2 tablespoons plus 1 teaspoon of granulated sugar.

Nutrition: 1/4 cup: Calories 176; Total Fat 16 g 24 %; Saturated Fat 10 g 48 %; Monounsaturated Fat 1 g; Polyunsaturated Fat 0 g; Trans Fat 0 g; Cholesterol 55 mg 18 %; Sodium 26 mg 1 %; Potassium 77 mg 2 %; Total Carbohydrate 6 g 2 %; Dietary Fiber 0 g 0 %; Sugars 6 g; Protein 2 g 4 %; Vitamin A 13 %; Vitamin C 0 %; Calcium 6 %; Iron 1 %