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Preparation:
Put the milk in a saucepan and bring to the boil.
Pour the egg yolks into a bowl and add the sugar.
Mix vigorously by hand, without whisking, until the mixture takes on a light color.
Add the sieved cornflour.
Stir again, then gradually incorporate the hot milk.
Pour back into the saucepan over very low heat.
Add the seeds extracted from the vanilla pod and bring to the boil, stirring constantly.
As soon as the cream has thickened, remove from the heat and immediately transfer the cream to a glass bowl and place it in another container filled with cold water or ice.
Stir again until completely cooled.
Use or cover with plastic wrap and refrigerate!
