600ml (1 pint) Milk
6-8 Egg yolks
50g (2 oz) Sugar
1-2 Vanilla pods

Split the vanilla pods lengthways scraping out the sticky seeds.
Bring the milk almost to the boil, remove from the heat and add the vanilla seeds and pod(s).
Allow to stand for 15 minutes to allow the vanilla to infuse the milk.
Place the egg yolks, sugar and in a bowl, beat until thick and creamy.
Remove the vanilla pod(s) from the milk and slowly beat into the egg mixture.
Place in a heavy based saucepan and cook over a low to medium heat (do not allow to boil) , stirring constantly, until the custard thickens. (If the custard becomes lumpy strain)
Serve hot or cold.