Cut the vanilla pod lengthwise and scrape out the pulp. In a pot, combine the milk, sugar, corn starch and eggs with the vanilla pod and pulp using the bamix® whisk and bring to the boil over medium heat, stirring constantly. As soon as the mixture binds and becomes creamy, immediately remove the pot from the heat; continue stirring for about 2 minutes. Pour the crème through a sieve into a bowl. Place cling film directly on top of the crème, leave to cool, refrigerate for approx. 2 hours.