Instructions

1. In a saucepan, combine 1¾ cups of the milk with ¼ cup of the sugar. Slice open the vanilla bean, scrape out the seeds, and add both the seeds and pod to the milk. If you’re using vanilla extract, wait to add it later. Heat until just boiling, remove from heat, and remove the vanilla pod.
2. In a bowl, whisk together the remaining ¼ cup of milk with the remaining ¼ cup sugar, the custard powder, and the egg yolks until smooth.
3. Slowly pour some of the sweet hot milk into the custard mixture while whisking constantly — this tempers the eggs and prevents scrambling. Once combined, pour everything back into the saucepan.
4. If you’re using vanilla extract or vanilla essence instead of a vanilla bean, stir it in now.
5. Return the pan to the stove and cook over low heat for a few minutes, stirring constantly until the custard thickens. Don’t let it boil, it should be smooth and just thick enough to coat the back of a spoon.
6. Let the custard cool, then pour into serving glasses or a container. Chill in the fridge for at least an hour before serving.