Vanilla custard

1.Combine milk, vanilla bean and seeds or paste in a saucepan and heat on medium, until simmering. Remove from heat, cover with a lid and set aside for 15 minutes.

2.Using an electric beater, beat egg yolks and cornflour together until smooth, then add sugar and beat for 2-3 minutes until pale and thick.

3.Reheat milk back to simmering point. Pour onto egg yolk mixture, whisking continuously. Return mixture to a clean saucepan. Cook on low heat for 8 minutes, stirring, until mixture thickens and coats back of a spoon. While still hot, strain through a fine sieve into a clean bowl to remove vanilla bean and any lumps. Set aside to cool. Serve with strawberries.