Scrape the seeds from the split vanilla pod.

In a saucepan, heat the milk with one-third of the sugar, the scraped seeds, and the vanilla bean. Heat without bringing to a boil. You can cover the saucepan to prevent the vanilla flavor from evaporating (optional).

Remove from heat and let infuse for about twenty minutes.

Meanwhile, whisk the egg yolks with the remaining sugar until pale.

Reheat the milk, removing it from the heat just before boiling.

Pour a little hot milk over the egg mixture through a strainer to temper it. Stir constantly to prevent the eggs from cooking. You can pour in all the milk. The strainer will catch the milk skin and the vanilla bean.

Pour everything back into the saucepan and bring to medium heat.

Blanch the egg yolks and sugar and pour over the boiling milk.

Mix, stirring constantly with a spatula until the cream coats the spatula (be careful not to let it boil). A finger swiped across it should leave a visible line.

If you have a thermometer, remove from heat at 83-85°C (181-185°F).

Strain the custard into a container, being careful to collect all the vanilla seeds.

Place in the refrigerator, stirring occasionally to cool it quickly. You can cover it with plastic wrap directly on the surface until ready to use. This prevents a skin from forming on top.