Using a small knife, cut a slit down the length of the vanilla bean then scrape out seeds (see video).

Place cream, milk and vanilla seeds + vanilla bean into a small saucepan over medium heat. When it just comes to simmer, remove and cool for 5 minutes.

Meanwhile, place yolks and sugar in a bowl. Whisk for 2 minutes until it becomes a bit pale.

Remove vanilla pod from milk and discard.

While whisking, SLOWLY pour milk into the eggs. Then pour it back into the saucepan.

Return to low heat (can use medium low if on electric). Whisk regularly for first 3 minutes, then pretty much constantly for the next 5 minutes, or until the custard coats the back of a spoon. You should be able to draw a path (see video).

Remove from heat.

Optional: strain to make extra silky smooth.

Keeps for 3 days in the fridge. Custard will thicken slightly more as it cools to room temperature. Do not freeze. See note 3 for suggested uses.