Place the milk and cream into a heavy bottomed sauce pan

Over a medium temperature, heat until just before boiling point

Place the yolks, fructose and cornflour into a mixing bowl

Whisk to ribbon stage

Temper the eggs with some of the heated milk while continuing to whisk

Pour the eggs into the rest of the milk and lower the temperature

Stir for 5 minutes using a wooden spoon

Add the vanilla purée, stir to combine and remove from the heat

Serve either straight away, or leave to cool and store in the fridge to serve as needed