How to cook
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. Leave the cream in the refrigerator for several hours before serving.
You can use it for a variety of desserts.