Classic Creamy Custard

1Pour milk (2 cups) into a medium saucepan. Add the split and scraped vanilla bean, (1) including the pod. Heat over medium heat until steaming but not boiling.

2In a separate bowl, whisk together egg yolks (6 large), granulated sugar (½ cup), and salt (¼ teaspoon) until well combined and slightly pale in color.

3Gradually add the hot milk (2 cups) to the egg mixture, a little at a time, whisking constantly to temper the eggs and prevent them from scrambling.

4Return the mixture to the saucepan and place over low heat. Cook, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take about 10 to 15 minutes. Be careful not to let the mixture come to a boil.

5Once thickened, remove from heat immediately. Strain the custard through a fine sieve into a clean bowl to remove the vanilla pod and any bits that may have scrambled.

6Pour the custard into serving dishes. Cover and chill in the refrigerator for at least 2 hours, or until set.

7Serve chilled custard garnished with fresh berries and mint leaves, if desired.