Mix the starch and sugar in a small mixing bowl. Grate half the tonka bean with a nutmeg grater, add a pinch of salt and mix again. Now add part of the milk (approx. 50-100 ml) and thoroughly free from lumps, e.g., with a whisk, stir. Then add the two egg yolks and stir again.
Meanwhile, carefully bring the rest of the milk to the boil in a suitable saucepan. Stir more often and make sure that nothing burns or boils over (do not set the temperature too high).
As soon as the milk boils, remove it from the plate and carefully stir a ladle into the sugar / starch mixture, slowly adjusting the temperature without the yolks clogging up. Then stir the lukewarm mixture into the hot milk, put the pot back on the stove and briefly heat it while stirring.
At the latest when isolated bubbles rise, you should have noticed that the starch is showing its effect and the whole thing has become very creamy, like pudding Then the pot can be removed from the stove and the pudding can be filled in portions or in a serving bowl .
If you like it a little creamier and richer, you can replace part of the milk with cream. But it is better to only use the milk to mix the starch mixture.
Note: Tonka beans contain - like cinnamon and woodruff - coumarin, but much more of it. A portion of pudding is certainly not a problem for adults, but before you serve it to your (small) children, PLEASE do some research beforehand about quantities, limit values, etc.
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