Belgian cream

Directions

• In a bowl, mix the egg yolks and half the sugar. 
  Beat until the mixture is lighter and creamier. 
  Reserve.
• In a pan, heat the milk with the other half of the sugar, the vanilla bean (opened in half and with the seeds scraped) or the vanilla extract, and a pinch of salt. 
  Heat until it starts to boil, but don’t bring it to a full boil.
• While the milk is heating, mix the cornstarch with a little cold milk in a separate bowl, forming a lump-free paste.
• Remove the vanilla bean from the pan, if using, and slowly pour half of the warmed milk into the yolk mixture, whisking constantly to prevent the yolks from cooking.
• Add the yolk mixture to the pan with the remaining milk and cook over medium-low heat, stirring constantly, until the cream thickens enough to coat the back of a spoon.
• Remove the pan from the heat and pass the cream through a fine sieve to remove any lumps or bits of cooked yolk.
• Allow the cream to cool slightly at room temperature, then cover with plastic wrap, making sure the plastic touches the surface of the cream directly to prevent a skin from forming.
• Refrigerate Belgian cream for a few hours or until completely cold before using it in your desserts.