In a saucepan, pour the milk and the liquid cream with the vanilla pod split in half and scraped. Bring to a boil and immediately remove from heat. Cover the pan with plastic wrap and let it steep.

In a bowl, whisk the egg yolks and sugar until the mixture turns white. Gradually pour in the hot liquid without stopping whipping, return everything to the pan and cook over low heat, stirring with a spatula. Remove from the heat as soon as the mixture begins to thicken, then stir for a few more moments.

Place 3 calissons cut in half in the bottom of the ramekins.
Pour the cream on top, cover the ramekins with cling film and let cool in the refrigerator for 4 to 6 hours.