FOR 400 GR.
Put the milk, half the sugar and vanilla in a pot and bring to boil. Remove the pot from the heat and cover well with food wrap. 20 minutes later, put the pot back to the heat and bring the mixture to just before boiling. At the same time, homogenize the eggs, the rest of the sugar and the corn flour in a bowl. Carefully pour the milk slowly into the egg mixture, stirring constantly to prevent the cooking of the egg. Strain it, put it back to the pot and cook on low heat, stirring constantly, until the mixture starts to obviouslythicken. Remove from the heat and add the butter. Sieve the cream and place it in a pot to cool, covering its surface with food wrap to avoid creating a skin. When it cools, keep it in the refrigerator.