Steps

In a mixing bowl, beat the sugar with the egg yolks using a whisk.

In a saucepan, heat the milk with the vanilla pods split in half and scraped until simmering

Gradually moisten the egg mixture with the hot milk, whisking continuously

Return the mixture to the saucepan over low heat, stirring constantly until the first signs of boiling—this important phase lasts about 5 minutes, during which the cream drops to 85°C, a temperature that must be maintained while continuing to whisk without stopping. At this point, the yolks are sufficiently cooked and the cream should coat the spoon

Strain the cream through a fine sieve or silk strainer; pour it into a bowl set over an ice bath and let it cool completely

Store for 24 hours in the refrigerator before serving, allowing time for lactic fermentation to develop the flavors