Place your milk, cream and vanilla bean paste into your small saucepan, mix together and then heat gently on a low-medium heat for about 5 minutes.
In your large bowl, beat together your egg yolks, sugar and cornflour with your small whisk to form a paste.
Once your milk has just started to come to boiling and you notice a few bubbles begin to pop on the surface remove it from the heat.
Steadily pour your milk into your beaten egg mixture whilst constantly and rapidly whisking the egg mixture with your balloon whisk with your other hand.
Ensure the eggs and milk are fully combined then pour the whole lot back into your small saucepan.
Reheat the custard gently on a low-medium heat, continually mixing with your flat wooden spatula or corner wooden spoon, so that you can get into the corners of the saucepan.
Remove as soon as the custard just as the first bubble begins to pop on the surface and continue to stir for another minute to ensure everything cooks through.