1 cup milk or cream
1/3 cup sugar
3 large egg yolks
1 - 2 inch piece vanilla bean or 1 teaspoon vanilla extract
Scald milk or cream in a heavy saucepan. If using the vanilla bean, split it in half and add to the milk as it heats. Add vanilla extract at the end.
Whisk together the egg yolks and sugar in a mixing bowl and slowly pour in the hot milk. Return the custard to the saucepan and cook over low heat stirring constantly until the sauce coats the sides of the pan.
Strain the custard through a sieve and stir in the vanilla extract if you haven't used a vanilla bean. Cool to room temperature and chill before serving.
Yield: 8 servings