In a large pot, preferably in a water bath, pour the milk, cream and 1/2 cup sugar. Add the scrapings of the pod alongside the actual pod.
Boil the mixture over low heat, stirring constantly with a whisk for 10-15 minutes until hot. Turn off the heat and leave the pot on the stove.
Separately, beat the egg yolks with the remaining 1/2 cup sugar until it melts and the mixture turns into a pale cream. While stirring, add 1 cup of the cream mixture to the yolks in a thin trickle. Then pour in everything to the remaining cream. Put them on low heat and stir with a wooden spoon to thicken for about 8 minutes.
Strain the finished cream and distribute it into bowls. Optionally, cover the top with some caramelized sugar. Leave the cream in the refrigerator for several hours before serving. You can use it for a variety of desserts.