Prepare all the ingredients

Cut the vanilla pods lengthwise and extract the seeds.

Bring the milk to a boiling point with the vanilla pod and seeds.

Clarify the eggs one by one.

Sprinkle the sugar on top of the yolks, whisking.

Whisk the eggs and sugar until thick and pale.

When the milk starts to boil...

...pour on top of the egg + sugar mix...

...and whisk firmly.

Transfer the mixture back to the pot you used for the milk.

Cook slowly the custard over low (gas stove) or medium (electrical) heat.

Keep on stirring, using a wooden spatula you will move in an 8-shaped pattern. It will help stirring everywhere in the pot and prevent the cream from sticking and going bad.

This method is called "à la nappe". It comes from the fact that when the cream is ready, it covers perfectly and homogeneously the wooden spoon. It is hard to do because if the heat is slightly too intense the eggs will coagulate and form chunks. Be really careful.

Once ready, Check it out by passing a finger on the spoon. There must be no leaks (see picture).

Pour the custard through a chinois or fine sieve and let it cool down, frequently stirring as long as the custard is warm.

When the cream finally cooled down, keep refrigerated.