Method

• In a medium pot, heat the milk and vanilla
• In a medium mixing bowl, whisk together the yolks, sugar, and corn starch
• Temper the egg yolk mixture with ¹⁄₃ of the hot milk
• Add it all back into the pot and bring it to a boil
• Cook for 2 minutes (whisking the whole time) until thickened
• Turn off the heat and mix in the gelatine and cream cheese
• Transfer to a quarter sheet pan lined with plastic wrap
• Cover in contact with plastic and refrigerate until completely cold
• When ready, whisk the chilled custard with the walnut praline
• Make some chantilly cream and fold that into the custard to lighten it