5 – Yolks
60 – Sugar
1 - Vanilla Pod
625 – Milk

Warm the milk and vanilla in a pan. Whisk the sugar and yolk together. Temper the yolks by ladeling some hot milk into the bowl while whisking. Then add back into the pan. Place the pan on a low heat and whisk continuously until the custard begins to thicken then once it coats the back of a spoon well (nappe) pour through a seive into a bowl resting in ice to arrest the cooking.