Put the milk in the pot with powdered sugar and the sliced vanilla stick on the lowest level and let it steep a little. Mix the cornstarch with a little cold milk until smooth, stir into the boiled milk and bring to the boil briefly. Then take out the vanilla stick, scrape out the remaining pulp and add to the sauce.
Let the sauce cool down while stirring occasionally. This works best if you put the pot in cold water. After cooling down, pull in the whipped cream.
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