Classic Creamy Custard

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

2.In a separate bowl, whisk together egg yolks, granulated sugar, and salt until well combined and slightly pale in color.

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

4.Return 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.

5.Once 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.

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

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