1. In a saucepan, heat milk, caster sugar, split vanilla bean pod and the zest of 1 lemon (or half an orange) until just about boiling.
2. Beat egg yolks, cornflour and cream until smooth. Whisk the scalded milk on to the egg mix and return to the saucepan. Heat gently, stirring constantly with a wooden spoon, until it thickens. Strain through a fine sieve.
3. Use as a pouring custard on puddings or desserts, or cool the custard and use to make the desserts below.

See Warren's custard-based dishes

• Chocolate custard mousse
• Vegetable custards
• Butterscotch custard sauce