Luca Montersino's pastry cream

From Peccati di Gola. I made half for bignolata filling. Few steps, a different method without continuous stirring and nothing sticking, excellent results!
INGREDIENTS FOR 1.6 KG CREAM
800 g fresh whole milk
200 g fresh cream
300 g yolks
300 g sugar
35 g cornflour
35 g rice starch
1/2 vanilla pod
I put milk and cream in a preferably non-stick pan.
I scrape the vanilla seeds into the sugar, because in the milk and cream they would become trapped in the skin and be wasted.
I add empty pod to milk and cream.
I electrically whisk sugar, eggs and vanilla until pale and thick.
I add sifted starches.
Cornflour gives structure, rice starch creaminess; I mix with a spatula.
I heat milk and cream and add egg mixture when boiling, without stirring.
I wait until milk boils around edges.
And puffs emerge centrally.
Only then I whisk for half a minute and turn off.
I whisk vigorously off heat until smooth and glossy.
I immediately spread in a wide, preferably cold dish to cool quickly; nothing sticks.
I level and cover with cling film touching cream to prevent condensation and bacterial growth. Cool in a blast chiller if available or fridge. Briefly work with a spatula before use.
Use for cakes, choux buns, or glasses with whipped cream. While hot, add cocoa or melted chocolate for chocolate cream and lemon, orange or lime zest for flavour.
The blog's Montersino Choux Buns, filled with this and chocolate glaze, are wonderfully indulgent.