Method

• 1.
  Heat the milk, cream and vanilla pod and seeds in a heavy-based saucepan over medium heat until just below boiling point, then remove from the heat.
• 2.
  Meanwhile, use a whisk to mix the egg yolks and sugar in a bowl until well combined. Gradually whisk hot milk mixture into the yolks mixture, then return to the same pan over medium-low heat. Using a wooden spoon, stir gently but continuously, reaching the base and corners, for 4-5 minutes until the custard is 75°C on a sugar thermometer or until it's thick enough to coat the back of a spoon (when you run a finger along the spoon, it should leave a trail).
• 3.
  Remove from heat and strain through a fine sieve into a container, discarding the vanilla pod. Cool for 15 minutes, stirring occasionally, then cover surface directly with plastic wrap to prevent a skin from forming and cool completely in the fridge.