Instructions: Combine egg yolks, sugar and a pinch of salt in a large bowl and beat until thick and pale lemon colored, 1 to 2 minutes. Scald milk with the vanilla bean and set aside, allowing to cool to 100 degrees or so.

Add the milk and vanilla bean, to the egg mixture. Stir, then pour the milk/egg mixture back into saucepan.

Cook over moderate heat stirring mixture until it thickens, but dont allow mixture to come to a boil. Mixture will be ready when it coats the back of a spoon. Strain custard, then scrape the seeds from the vanilla bean into mixture. Stir in the vanilla extract. Cool mixture, stirring occasionally, then chill, covered.

Makes 2-1/2 cups.

Note: Sometimes, no matter how careful we are, custard mixtures will separate or have small clumps in the mixture. Dont despair. You can run the mixture through a blender or food processor, or strain it through the sieve again. It will be a little thinner but quite useable.

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