Classic Vanilla Custard

This is also called "Custard Sauce."

2 1/4 cups milk
1/2 vanilla bean or 2 teaspoons vanilla extract
8 egg yolks
1/3 cup granulated sugar

If using a vanilla bean, split it lengthwise, then scrape with the back edge of a knife and add to the cream - seeds, pod and all. If you are using vanilla extract, add it after cooking. In a heavy saucepan, barely boil the milk and the prepared vanilla bean.

Meanwhile, set a large fine mesh strainer over a bowl set in a larger bowl of ice. In the top of a double boiler, whisk the yolks and sugar by hand or with a portable electric mixer until thick and smooth, about 30 seconds. Slowly whisk in the hot milk and vanilla bean. Cook in the double boiler set over simmering water, stirring gently and constantly all around the bottom and corners with a wooden spatula. Eventually the foam will subside. The Cr