Mix the starch and sugar. Mix with a little milk to a thick paste. Then mix in the 4 egg yolks.
Bring the rest of the milk to the boil with the cream. If a vanilla pod is used, it is halved, scraped out and the pulp is boiled together with the pod. The mixture should then steep for 30 minutes, then remove the pod and boil the vanilla milk again. When it is boiling, take it off the stove, stir in the egg mixture and keep stirring at a low temperature until it has a pudding-like consistency
WITHOUT VANILLA PEtbsp !!!! Mix the starch, vanilla sugar and sugar with a little milk to a thick paste. Then mix in the 4 egg yolks. Bring the milk and cream to the boil, when it boils, take it off the stove and stir the egg mixture and stir on a low level until a puddin-like consistency is obtained.
The warm cream can be used directly e.g. for a tart or fruit cake with a diameter of 24-26. So that the yolk does not curdle, 80 ° C is an optimal temperature
If the vanilla cream is to be used for a cake filling, add 9 sheets of gelatine and 600ml of cream. Soak the gelatine, squeeze it out and pour it directly into the warm mixture, then let the vanilla cream cool (it is best to put a foil over it so that no skin forms). If the vanilla cream is cold, stir it with a hand mixer until smooth and fold in the whipped cream. For a cake filling, the mixture is enough for 2 layers with a diameter of 24-26