In a saucepan, add Milk (1 1/2 cup), Whipping Cream (1 cup), and Vanilla Extract (2 teaspoon). Cook for 10 to 12 minutes over a low heat until nearly boiling, stirring continuously. Then set liquid mixture aside and cool for 10 minutes.
Strain the milk mixture into a heat-proof jug.
In a large mixing bowl, whisk the Egg (6), Caster Sugar (1/2 cup), and Corn Starch (2 teaspoon) together.
Add milk mixture to egg yolk mixture and whisk together. Then return to pan and stir over medium heat stir for 10 to 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!