3 oz sugar
1 vanilla bean or 1 ts vanilla extract
Whisk the egg yolks and sugar to pale. Bring the milk and vanilla to a simmer. Remove from heat and pour SLOWLY about half of the egg mixture, whisking constantly. Pour back to pan with the remaining milk, stirring continuously. Return to medium heat and cook for a short time, stirring.
Test for readiness-deep spatula into creme, run your finger over the coated spatula-a trace should remain. Remove from heat and place in a larger bowl over ice and stir periodically until cool.