6 egg yolks

1/2 cup (125 ml) sugar

2 1/2 cups (625 ml) milk, hot

• 1/2 vanilla bean, split in half lenthwise or
• 1 teaspoon (5 ml) vanilla extract

On the top part of a double boiler, off the heat, beat the egg yolks and sugar until light and fluffy. Add the milk. With the tip of knife, scrape the inside of the vanilla bean. Add the seeds and pod to the mixture. Alternatively, add the vanilla extract.

Over a pan of simmering water (the water should not touch the top pan), cook the mixture for about 10 minutes, stirring constantly with a wooden spoon, until it coats the back of the spoon. Remove from the double boiler and let cool. Remove the vanilla pod. Cover the surface of the custard with plastic wrap. Refrigerate.

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