The day before, heat the milk with 40 g sugar. Whip the eggs, the rest of sugar and the vanilla sugar in a bowl until it gets white. Add the corn flour. Add the milk slowly while whipping. Put in a pot and simmer, stirring constantly. When it starts boiling, remove from the heat and pour in a greasy mould of the right size so that the mixture is 2 cm deep. Keep cooking in the oven (preheated to 180ºC for 30 minutes). Leave to cool. When served, cut the caramel cream in 2 cm cubes. Beat the yoghurts with the sugar. Pour in 4 bowls or glasses, add the clean
cherries without stem and the caramel cream pieces.