Cut into the vanilla bean, then add it to a pan with the milk and 1/3 of the sugar and heat.
Add the remaining 2/3 of sugar to the egg yolks, and beat together until pale and thick.
Add the cake flour to the Step 2 mixture. Mix until it's no longer floury.
Turn the heat off when the milk from Step 1 right before it comes to a boil. Scrape the seeds out of the vanilla pod and put them in the milk. Take the pod out of the pan.
Add about half of the milk from Step 4 to the egg yolk mixture little by little. Mix it in quickly as you add it.
Bring the rest of the milk in the pan to a boil.
Turn the heat off once the milk comes to a boil. Add the Step 5 egg-milk mixture to the pan in one go while mixing.
Cook the custard over low heat as you continuously beat it with a whisk. When it starts to evenly bubble, it's done. This should take about 2 to 3 minutes.
Transfer the custard to a shallow tray, cover tightly with plastic wrap, and chill in the refrigerator.
Dry out the used vanilla bean in an oven using the residual heat when baking. Put the pod in a jar of sugar, to turn it into vanilla sugar.
Story Behind this Recipe
Simple is best!
By holding 1/2 of the milk in reserve and bringing it to a boil, you can cut down on the cooking time. For best results, use a wooden spatula and cook over low heat so that no lumps form. When adding the egg to the mlk, mix it very well to avoid lumps.