Separate the yolks from the whites. We will use only the yolks.

In a bowl dissolve the corn flour in a splash of milk, and then mix the yolks.

Mix the rest of the milk and sugar in a separate pot.

Use a flat spoon. Stir the mixture constantly for 10 minutes over a low heat until thick like pudding. Scrap the bottom, up and down (not in circles). When bubbles come out, stop the fire. Put the cream in a tray or 6 clary plates and cover with a plastic wrap touching the cream.

Refrigerate for 4 hours (ideally overnight).