First open the vanilla bean, pull the seeds away with the blade of a knife, put the seeds and pod in a saucepan with the milk and bring to the boil.
In the meantime, whip the egg yolks with the sugar, then add the cornstarch first and then the milk, after removing the vanilla bean.
Once mixed evenly, transfer everything to a container suitable for microwave cooking, then cook for 2 minutes at 700W.
Taking care not to burn yourself, take out the container (the cream will still be very liquid, don't worry, it's normal) and mix with the whisk.
Put in the microwave and cook for another 2 minutes, always at 700 W.
Always taking care not to burn yourself, take the container back and work again briefly with the whips (or if you prefer also with an immersion blender) to make your cream smooth, uniform and silky.
The microwave custard is ready: once you have reached the perfect consistency, let it cool with contact film and then use it for all your preparations.
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