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1. Prepare all materials
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2. Whip the egg yolk with powdered sugar until the color becomes lighter and the volume increases
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3. Add cornstarch and mix until there is no dry powder
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4. Add the vanilla seeds scraped from the vanilla pods to the milk, then cut the coriander sticks into small pieces and put them into the milk pan
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5. Heat to boiling and turn off the heat
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6. Slowly pour into the batter while stirring constantly
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7. Pour back into the milk pan, filter out impurities with a sieve
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8. Continue to heat, keep stirring, the batter thickens and gradually cooked
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9. Remove from heat, add butter while still hot, mix well
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10. Cover and put in the refrigerator for 2 hours
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11. Take out the batter, add whipped cream in portions and beat until smooth and no particles
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