2½ cups whole milk
½ vanilla bean, split, scraped, and seeds reserved
6 large egg yolks
2/3 cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
• In a large saucepan, combine milk and reserved vanilla bean
seeds. Scald milk over medium-high heat.
• In a large bowl, combine egg yolks, sugar, cornstarch,
and salt, whisking well to combine. Slowly add scalded
milk, whisking well.
• Return mixture to large saucepan. Bring to a boil for 1
minute over medium-high heat, whisking continuously.
Remove from heat. Cover, and refrigerate until needed.
(Pictured with Boston Cream Pie Mini Trifles)