The traditional custard

Split the vanilla pod in two and scrape out the seeds with a knife. Pour the milk into a saucepan and add the vanilla pod and seeds. Bring to a boil over medium heat.

Place the egg yolks in a bowl with the sugar and whisk until the mixture is white and frothy.

When the milk boils, pour about a quarter of the milk onto the eggs off the heat, whisking vigorously.

Finally, return the cream to the saucepan and cook over low heat, stirring constantly with the spatula. The cream is cooked when it coats the spatula. Pour the cream into another container and leave to cool, stirring regularly to prevent lumps from forming.