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1
Cut into the vanilla bean, then add it to a pan with the milk and 1/3 of the sugar and heat.
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2
Add the remaining 2/3 of sugar to the egg yolks, and beat together until pale and thick.
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3
Add the cake flour to the Step 2 mixture.
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4
Mix until it's no longer floury.
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5
Turn the heat off when the milk from Step 1 right before it comes to a boil.
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6
Scrape the seeds out of the vanilla pod and put them in the milk.
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7
Take the pod out of the pan.
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8
Add about half of the milk from Step 4 to the egg yolk mixture little by little.
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9
Mix it in quickly as you add it.
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10
Bring the rest of the milk in the pan to a boil.
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11
Turn the heat off once the milk comes to a boil.
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12
Add the Step 5 egg-milk mixture to the pan in one go while mixing.
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13
Cook the custard over low heat as you continuously beat it with a whisk.
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14
When it starts to evenly bubble, it's done.
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15
This should take about 2 to 3 minutes.
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16
Transfer the custard to a shallow tray, cover tightly with plastic wrap, and chill in the refrigerator.
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17
Dry out the used vanilla bean in an oven using the residual heat when baking.
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18
Put the pod in a jar of sugar, to turn it into vanilla sugar.
