Combine heavy cream, sugar, and vanilla bean in a small pot and heat almost to a boil. Remove vanilla bean and use a sharp knife to slit it open and scrape the seeds into the cream mixture in the pot.

Meanwhile, add egg yolks to a bowl and beat thoroughly with a whisk.

Pour a little of the cream mixture into the egg yolks and mix well. Add the remaining cream mixture and mix until fully combined.

Return the entire mixture to the pot. Cook for about two minutes, stirring constantly, until slightly thickened. To check if the cream is ready, dip a wooden spoon into the pot and then run your finger over the back of the spoon. If the line that forms does not close up right away, it means the cream is ready.

Cool cream completely and strain it over the cream cheese. Gently combine until a smooth cream forms.

In a pot, heat blueberry purée, heavy cream, and milk.

In a separate bowl, beat egg yolks with cornstarch and sugar, and while stirring, pour hot blueberry-cream mixture over egg-yolk mixture. Return mixture to the pot and cook, stirring constantly, until slightly thickened. To check if the cream is ready, dip a wooden spoon into the pot and then run your finger over the back of the spoon. If the line that forms does not close up right away, it means the cream is ready.

Melt white chocolate and pour the cooked mixture over it. Mix thoroughly with a whisk. Blend cream with a hand blender and chill overnight in refrigerator.

For a stunning presentation, use footed cups for this dessert. Place three to four tablespoons (depending on the size of the cup) of the cheese cream in each cup.

Top with two to three tablespoons of the blueberry cream.

Chill briefly and then garnish each cup with a marshmallow.