Ingredients

• 500 g fresh cream
• 1 vanilla pod
• 5 yolks
• 70 g sugar

Warm up in a saucepan 500 g of fresh cream (preferably with 35% fat) together with 1 vanilla pod, open lengthwise. The cream must heat up until it begins to shiver, without reaching a decisive boil. Separately, beat 5 egg yolks with 70 g of sugar, mixing it well with a whisk, so that it begins to melt.
To pour the cream on the beaten egg yolks, filtering it through a colander to retain the pod and the excessively large parts of vanilla. Stir again to blend the mixture.
Pour it back into the saucepan and return it to the heat, heating it up to 82-84 ° C. If you don't have a thermometer, dip a spoon in it: the cream will be ready when it veils the convex surface of the spoon.
Transfer the cream in a clean bowl, let it cool covered with plastic wrap, then put it in the refrigerator for at least 12 hours.
Remove it from the refrigerator just before serving and whisk it with electric whisk until it reaches a foamy consistency.