Whisk together the milk, cream and salt. Slit the vanilla beans, scrape the inside into the milk. Drop the beans in as well.

Heat on low flame till scalded - do not boil.

As the mixture heats, in a glass bowl, add the egg yolks, corn flour and sugar. Beat with a whisk till pale.

Once the milk mixture is hot, take off the heat. Pour 1/4 cup of the same into the beaten egg yolks in a steady stream, while beating the mixture in tandem. The idea is to cook the egg yolks and not scramble them. Beat for a couple of minutes.

Pour the egg mixture into the remaining milk mixture, beating till combined. Keep back onto the heat.

Cook, stirring occasionally, on low flame till the custard thickens and coats the back of the spoon. Take out, fish out the vanilla beans. Strain the mixture. I didn't.

Pour into two ramekins and allow to come to room temperature. Chill for at least two hours.

Enjoy!