In a saucepan, add
Milk (1 1/2 cups)
Whipping Cream (1 cup)
Vanilla Extract (1/2 Tbsp)
. Cook for 10-12 minutes over low heat until nearly boiling, stirring continuously.
Set the liquid mixture aside and cool for 10 minutes. Strain the milk mixture into a heat-proof jug.
In a large mixing bowl, whisk the
Caster Sugar (1/2 cup)
Corn Starch (1/2 Tbsp)
Add milk mixture to egg yolk mixture and whisk together. Then return to pan and stir over medium heat stir for 10-15 minutes. To test the custard's thickness, coat the back of a spoon and make a line against it with your finger. If the line holds, it's ready!
Serve cooled or drizzled over a pudding and enjoy!