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To make the custard, bring 250ml (1 cup) milk, cream and vanilla to the boil in the Tefal 20cm Space+ Excellence+ Induction Non-Stick Saucepan over medium heat. Remove from heat. Whisk the sugar, cornflour, yolks and remaining milk in a heatproof bowl until pale and creamy. Slowly pour hot milk mixture into yolk mixture, whisking constantly, until smooth. Return to the pan. Whisk over medium heat for 3-5 minutes or until thickened. Remove from heat. Whisk in butter. Transfer to a bowl and cover the surface with plastic wrap. Chill in the fridge for 3 hours.
Place milk, yeast and 1 tbsp sugar in a bowl. Whisk until combined. Set aside in a warm place for 10 minutes or until foamy.
Combine the flour, salt and remaining sugar in the bowl of a stand mixer fitted with a dough hook. Add yeast mixture, egg and melted butter. Mix on low speed until just combined then increase speed to medium-high. Knead for 5 minutes or until the dough is smooth and pulls away from the sides of the bowl. Transfer to a lightly greased bowl. Cover bowl loosely with plastic wrap. Set aside in a warm, draught-free spot for 1 hour to prove or until doubled in size.