Add milk & cream to a saucepan. Split the vanilla bean in half lengthways and scrape out the seeds. Add to saucepan along with the vanilla bean pod.
Bring milk mixture to ALMOST boiling (don't let it boil). Remove vanilla bean pod.
In a separate bowl, whisk eggs and cornflour to combine
While whisking, slowly add milk mixture to the eggs
Return the mixture to the saucepan and cook on low heat while continuously stirring until the custard thickens. Once ready it should coat the back of the spoon
Serve warm or cold