Kind of a re-post, as the recipe is almost the same as crème chocolat and crème caramel... but "same same but different," no? Besides, its the details that make a recipe good.
1/2 liter milk
80g vanilla sugar
(use regular sugar if you must, but the more vanilla you pack in, the richer the flavor!)
1 stick of vanilla
1 heaping tsp corn starch
~makes 4 servings~
*Slice the vanilla stick in half lengthwise and scrape the vanilla grains into the milk (these grains are what give french vanilla ice cream, for example, those little black specks. Personally, I'm not a fan of the ice cream, but it makes such a better flavor than vanilla concentrate!)
*Add the sugar to the milk and throw in the stick of vanilla that you just scraped. Heat this just enough to dissolve the sugar.
*Cool the milk. Whisk together the corn starch and the egg until there are no lumps
*While continuously whisking the egg mixture, add the milk mixture, pour in a small splash of the milk mixture. If this doesn't leave lumps you can continue to add the milk, a splash at a time until the color is more white than yellow. This is meant to bring the egg up to the temperature of the milk without cooking the egg, leaving scrambled-egg looking lumps in your crème.
*Once all the milk is added, put the entire mixture back over a medium heat and continue to whisk gently. At this point the crème feels more like milk as you stir, giving easily and even splashing. Over the next 5-10 minutes there will be a slow but very noticeable thickening of the mixture into a crème.
*When a wooden spoon dipped into the crème comes out with a coating on it, and when running your finger over this coating leaves a clearly defined track, it is well thickened. Of course, you can leave it on the heat more or less as you like, but it will start to lump if you leave it for too long.
*Pour into serving containers (individual cups, or one big bowl, as you like) and let cool to room temperature before moving to the refrigerator to set.