1 vanilla pod, split lengthways
300 ml whole milk
2 egg yolks
1-2 tablespoons of caster sugar
Scrape out the seeds from the vanilla pod and reserve. put the milk, vanilla seeds and vanilla pod in a pan. Bring to boiling point, the turn off the heat and infuse for 15 minutes. Remove the vanilla pod.
Put the egg yolks and sugar in a bowl and whisk until pale. Pour over the infused milk, mix well and return to pan. Stir with a wooden spoon over very gentle heat until the custard thicken enough to coat the back of the spoon. Do not allow to over heat or it will curdle.
Use immediately or cover the surface directly with clingfilm, leave to cool, then chill. Reheat very gently before serving.
p.s. My evening outting as "Mrs. D.E.B., Corporate Spouse" was a huge success. Hoo-rah!