Classic Pouring Custard

1. Separate Egg Yolks

Begin by separating the egg yolks from the whites. Place the yolks into a small bowl, setting them aside for later use.

2. Heat Milk and Vanilla

In a heavy-bottomed pot, combine the milk, sugar, and the vanilla bean. Heat this mixture over medium heat until it is steaming, but not boiling.

3. Temper Egg Yolks

While the milk is heating, temper the egg yolks by gently whisking them in a bowl as you slowly pour in a ladleful of the steaming milk. This will gradually increase the temperature of the egg yolks.

4. Combine and Cook

Pour the now-warmed egg yolks back into the pot with the rest of the hot milk. Whisk continuously to combine the ingredients thoroughly. Cook over low heat, stirring constantly, until the custard coats the back of a spoon.

5. Strain the Custard

Once thickened, strain the custard through a fine-mesh strainer into a bowl to remove any possible lumps, ensuring a perfectly smooth texture.

6. Cool and Serve

Allow the custard to cool to your preferred temperature. If you're not serving it immediately, you can chill it in the refrigerator until needed.