70 gr of corn starch
450 grams of hot (but not boiling) water
1 sachet of vanillin
150 grams of granulated sugar
In a saucepan, beat the eggs with a whisk until they become foamy; add the sugar and continue whipping until it is completely absorbed by the eggs. Sift the cornstarch and vanillin and incorporate them into the cream. Pour the water over the mixture while continuing to mix; transfer the pan to the heat and let it thicken while continuing to stir so that the mixture does not stick to the bottom until a velvety cream is obtained.