Using the whole vanilla bean gives this custard a wonderful unique taste!

Place cream in a heavy saucepan over medium heat. Scrape in the seeds from the vanilla bean; add pod. Bring to simmer. Remove from heat. Cover and let stand 1 hour to let flavors marry.

Whisk yolks and sugar in medium bowl to blend. Bring cream mixture to simmer over medium-low heat. Gradually whisk hot cream into yolks. Return mixture to saucepan and stir until the custard thickens and coats spoon (about 4 minutes). Do not boil. Strain into bowl. Cover and chill.

Busted and entered for you by: Bill Webster