In a medium saucepan, heat the milk and half and half with the sugar. Make sure the sugar dissolves.
In a small bowl whisk the egg yolks, vanilla and cornflour until pale and smooth.
When the milk is steaming, lower the heat (to low).
Add about 1/4 a cup of the steaming milk in a thin stream to the egg yolk mix while whisking to temper the egg yolk. Add about another 1/4 cup of milk to bring the heat of the yolk up.
Add the egg yolk mix in to the milk mix and whisk constantly while heating up the mix till it thickens to desired consistency.
After custard has thickened, place a plastic wrap along the surface of the custard to prevent a film forming on the surface. Cool to room temparature and transfer to the fridge to cool for a few hours.
Serve along side the Vanilla Basil & Lime Cake "Fish Fingers."