Gently heat the cream, milk and Vanilla Paste to just before boiling point.
Beat the egg yolks and caster sugar until pale. Add the cornflour and whisk wellto remove any lumps.
Pour the hot mixture slowly into the egg mixture, stirring constantly.
Return the mixture to the saucepan and continue to cook very gently, stirring constantly until the custard coats the back of a wooden spoon and leaves a line if you run your finger through it.
Please note, if the custard is not cooked long enough, you will still taste the cornflour.
TIP: To prevent a skin from forming, place cling film directly onto the surface of the custard. This will also keep it warm until ready to use.
