In a mixing bowl, add the sugar and corn starch (corn flour) and mix well.

Separate the eggs and add the yolks only. Add the vanilla extract and mix until smooth.

Add the milk to a saucepan and place on medium heat until it almost reaches boiling point.

Once the milk has boiled, pour one third of the mixture into the egg mixture as you whisk vigorously. Once combined, whisk in the remaining milk. Strain the mixture in case of cooked egg bits and return to the same saucepan. Place on low to medium heat and continue whisking vigorously until it starts to thicken. Turn off heat and continue whisking for another 30 seconds. Pour directly into serving dishes. Leave to cool until set.

Garnish with fresh raspberries and crushed pistachio nuts. Refrigerate.