Easy

unit

5 min.Bring the milk to a boil, having taken care to dip the vanilla bean split in half lengthwise into it.

10 min.Then let it infuse for 10 min. then remove the vanilla bean, retrieve the beans by scraping it. Dissolve these in the milk.

5 min.Separate egg whites from yolks. In a second saucepan, actively whisk the egg yolks and sugar so that the mixture turns white.

1 min.Then gradually incorporate the milk and whisk the mixture into a smooth consistency.

1 min.Then add the cornstarch and heat the mixture over medium heat.

2 min.Without stopping to stir, watch for the moment when the cream thickens. Do not let it boil.

1 min.Remove from heat and actively whisk. Set aside in a sauce pan in the refrigerator.