Pour the a2 Milk® Full Cream into a small saucepan.
Using a sharp knife, split the vanilla bean in half lengthways. Scrape out the seeds with the back of the knife.
Add the vanilla bean pod and seeds to the milk.
Place over medium heat and cook, stirring constantly, for 5 minutes or until hot. Do not allow to boil. Remove from heat.
In a heatproof bowl, whisk together the egg yolks, cornflour, and caster sugar until well combined and pale.
Remove the vanilla bean pod from the milk and discard.
Gradually pour the hot milk over the egg yolk mixture, whisking constantly to temper.
Return the mixture to the saucepan over low heat. Cook, stirring constantly, for 5 minutes or until the custard thickens and coats the back of a metal spoon. Do not allow to boil, as it may curdle.
Serve warm over your favourite sponge cake, pudding, or crumble. Alternatively, cover the surface with plastic wrap and refrigerate to serve cold.
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