Here is a recipe for vanilla custard that you can try:
1 cup milk
1 cup heavy cream
1 vanilla bean, split lengthwise
6 egg yolks
3/4 cup granulated sugar
1/4 cup cornstarch
pinch of salt
In a medium saucepan, combine the milk and cream. Using a sharp knife, scrape the seeds from the vanilla bean and add them to the pan along with the bean pod. Place the pan over medium heat and bring the mixture to a simmer.
In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
Pour the mixture back into the saucepan and place it over medium heat. Cook, whisking constantly, until the mixture comes to a boil and thickens.
Remove the pan from the heat and discard the vanilla bean. Pour the custard into a clean bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate the custard until it is chilled and set, at least 2 hours or overnight.
Serve the custard chilled, topped with whipped cream or fruit if desired. Enjoy!