Mix the cornstarch with a little cold milk. Set aside. In a large bowl, beat the egg yolks with the sugar until creamy.

Heat a saucepan with the rest of the milk and a splash of vanilla. When the milk comes to a boil, add it to the beaten yolks, mixing constantly with a whisk. Add the diluted cornstarch. Mix everything. Pour the mixture back into the saucepan and cook over medium heat, stirring with a wooden spoon until it thickens.

Fill the molds and let them cool. Once cooled, cover them with aluminum foil and refrigerate for at least 4 hours.

Just before serving, remove from the refrigerator, sprinkle a little sugar on top, and caramelize with the torch. Serve immediately!