Preparation
1. In a saucepan, pour half a liter of milk. Scrape half a vanilla pod with a knife, and add the seeds as well as the pod to the milk. Bring it to a boil over low heat to infuse the vanilla into the milk.
2. Separate the egg yolks from the whites of 5 eggs, and put them in a bowl or a jug. Pour 100 grams of sugar and beat vigorously with a whisk until the mixture becomes white and the sugar crystals are dissolved.
3. Gradually add 60 grams of cornstarch (such as corn flour) or, if not available, flour, to the egg yolk and sugar mixture. Mix gently to avoid forming lumps.
4. Once the mixture is well blended, pour half of the vanilla-flavoured, just-boiling milk into the cream mixture. Stir gently at first, then more vigorously to make the cream smooth. When the cream is well blended, pour it back into the saucepan with the remaining milk.
5. Put the saucepan over low heat. Stir constantly until the first boil appears, coinciding with the thickening of the cream. The cream should remain soft.
To finish When the cream is sufficiently cooked, turn off the heat and continue to whisk it to cool it faster. To prevent a dry crust from forming on the surface, pat the cream with about 50 grams of butter. This way, the cream will remain soft and shiny.