Method

• 1.
  Place milk, cream and cinnamon quills in a saucepan over medium heat and bring to the boil. Remove from heat and leave to infuse for 10 minutes.
• 2.
  Whisk the egg, egg yolks, cornflour, sugar and vanilla in a small bowl. Strain warm milk mixture into the egg mixture and stir to combine.
• 3.
  Return to saucepan over low heat and cook, stirring, until mixture is thick enough to coat the back of a spoon.
• 4.
  Add cinnamon and remove from heat.
• 5.
  Cool slightly, then cover surface with plastic wrap to prevent a skin forming. Keep refrigerated until required.
• 6.
  Serve by itself or poured over your favourite crumble or cake with berry sauce.