1. Heat the milk in a saucepan. Set aside one-third to dilute the starch. When the milk boils, add the vanilla pods, previously split in half lengthwise. Add the sugar and cook over low heat for 10 minutes.
2. Remove the vanilla pods from the milk, add the starch, and incorporate the egg yolks.
3. Remove the saucepan from the heat and let it rest for a few moments.
4. Meanwhile, beat the egg whites until stiff and incorporate them into the vanilla mixture.
5. Pour the preparation into your tulips and let cool for 10 minutes at room temperature. Refrigerate for 1 hour. Decorate and serve.