1. Heat the milk with half the sugar until it boils.

2. Mix the other half of the sugar with  Cust^H, the yolk and some cold milk.

3. When boiling the milk, blanch the yolk mixture with a small part of the liquid and return everything to the heat.

4. Bring it to a boil and cook it for 2 minutes while stirring.

5. 5. Strain with a fine sieve into the bowl of a stand mixer and cool it down by mixing it with the paddle attachment. At 40ºC (100ºF), incorporate the alcohol. When below 37ºC (98ºF), add 1/3 of the cream to the base, stirring vigorously to integrate.

6. Add the rest carefully with enveloping movements. Let it rest in the refrigerator.