Custard:

1. Put the milk and double cream in a pan with the vanilla seeds and the vanilla pod. Warm gently through.
2. Whisk the egg yolks with the sugar in a large bowl.
3. Pour the milk mixture over the yolk mix, and whisk together to combine.
4. Transfer the mixture back to the pan and continuously whisk on the heat until it thickens and all the bubbles have gone from the surface. Sieve off into a bowl.

Crème Pâtissière and Crème Légère:

1. Heat the vanilla, milk and cream in a pan until warm.
2. Whisk in the sugar and eggs followed by the cornflour, and gently heat whilst continuously whisking until thickened.
3. Cool completely and then fold the Crème Pâtissière into the whipped cream to form Crème Légère.