Mix the egg yolks, egg, cornstarch, and a third of the milk.

Boil the rest of the milk with sugar and the halved vanilla bean.

Scrape the vanilla bean pulp into the milk.

While stirring constantly, pour the egg and milk mixture into the boiling milk and bring to a boil again.

Put the cream in a metal mixing bowl and mix until cold in a cold water bath.

Cover with plastic wrap so that it doesn’t develop a skin and use as desired.

Use: as a basic cream in pastries