•In a large saucepan over medium-high heat, combine the milk
and vanilla bean. Heat until bubbles begin to form along edges
of pan. Remove from heat.
•In a large bowl, combine the egg yolks, sugar, cornstarch, and
salt, and whisk well to combine. Very slowly add the hot milk
to the egg mixture, whisking well. Return the mixture to the
saucepan over medium-high heat. Bring mixture to a boil for 1
minute, whisking continuously. Remove from heat, and let cool
to room temperature.
•Refrigerate for at least 1 hour before using.
(Pictured in Strawberry-Rhubarb Trifle)