Place the milk and vanilla extract onto the saucepan, over the simmering stovetop and bring to a light boil.
In the meantime, in a bowl, beat the egg yolks and sugar for 1 minute until thick then stir in the cornflour.
Now pour the warm milk over the egg yolks mixture.
Return the entire mixture to the saucepan and slowly cook over a gentle heat, stirring continuously until the egg custard starts to thicken and coats the back of the spoon.
Remove immediately from the heat, pass through a fine sieve.
Serve warm or cold.
Keyword Aga cooker, baked dessert, Kevin Dundon, Sauce