Colonial Cream Custard is a quick, simple recipe that most people enjoy served chilled It all begins by preheating the oven to 170F Bring together 1 cup of milk with 1 cup of heavy cream in a small saucepan A vanilla bean may be added to the milk mixture after it has been split and the seeds scraped or 2 tsp of vanilla extract may be substituted Place over medium heat and cook stirring constantly for five minutes or until hot, but please do not allow it to boil Remove the saucepan from the heat Whisk 4 egg yolks together with 1 Tbsp of cornflour and 1/3 cup of sugar in a bowl until well combined Pour the hot milk mixture over the egg yolk mixture while whisking constantly Place four ramekins in a deep sided pan and pour the cream custard mixture into the ramekins Fill the deep sided pan with water until all ramekins are at least 1/2 ” deep in the water Place the ramekins into the preheated oven (170F) and let it cook for 17 to 18 minutes or until the custard has thickened Remove the ramekins from the oven and let them cool on a cooling rack Refrigerate until ready to serve them A small serving of fresh fruit on top of the custard is always a welcome delight