Milk pour into a saucepan. Put on a small fire. Vanilla pod cut lengthwise into 2 parts. With a knife scrape off the pulp and set aside. The empty pod to add to the milk. Heat on low fire until boiling. Then remove from heat.

In a separate pan, mix brown sugar, egg and cornstarch. Don't be surprised that my photo just 1 egg, I was making only 2 servings.

I used sugar "Mistral small".

Pour the hot milk into the previous mixture (to remove the pod), mix with a whisk and put on a small fire. Cook with constant stirring before it thickens. For a long time is not necessary to boil, otherwise the cream will be too compact. Choose the desired consistency, but keep in mind that the cooling cream also freezes well.

In a water bath or in the microwave melt the chocolate (I prefer a water bath). You can add 1 tbsp. of cream for smoothness.

Divide the cooked cream into 2 equal parts. In one half add the vanilla pulp and mix well. In the second half add the melted chocolate and also mix well until smooth. Cream sort kremanku so that one side was vanilla cream, the chocolate. Cover the bowl with cling film and store in the refrigerator before serving. The cream should be completely cooled. You can decorate with mint leaves and/or chocolate chips.