How to make
Beat the refrigerated cream with the icing sugar until creamy and set the mixture aside.
Beat the egg yolks in the milk, add the sugar, starch and vanilla and place it on the stove over medium heat.
Stir constantly until it has thickened and is bubbly.
Boil, by stirring constantly, for half a minute and remove it from heat.
Cover the vanilla pudding with cling film and refrigerate it.
Add the whipped cream to the egg cream and beat with a mixer until smooth.
Distribute into bowls and chill the Vanilla Pudding.
