In a 2-quart saucepan, combine the milk and vanilla bean
and bring to a boil. Turn off heat immediately and keep warm while you whisk the yolks.
In a medium bowl, combine the yolks, sugar, and cornstarch
until thoroughly combined. While whisking, slowly add the warm milk mixture into the yolks and then transfer this back into the saucepan
over medium heat.
Whisk constantly while you bring the custard to a boil; it should begin to thicken immediately. Whisk until thickened completely, about 3 minutes.
Pour through a fine-mesh strainer
into a clean bowl and use a rubber spatula
to push everything through. Place a sheet of plastic wrap
directly on the surface of the custard
to prevent a skin from forming and refrigerate until completely chilled.
Yield: 5 cups