In a saucepan, combine milk, cream, and vanilla bean (or extract). Heat over medium heat until it simmers, then remove from the heat and let steep for 10-15 minutes.

In a separate bowl, whisk together the egg yolks and sugar until it becomes pale and fluffy. Gradually whisk in the cornstarch.

Temper the eggs: Slowly pour a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly. Continue adding the milk mixture until the egg yolks are warmed through.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.

Remove from heat, stir in Rompope Santa Clara, and strain through a fine-mesh sieve to remove any lumps.

Cover the surface of the custard with plastic wrap to prevent a skin from forming, and refrigerate until chilled.