In a saucepan over }high heat, scald the milk with the vanilla bean. Set aside for 20 to 30 minutes, until cool Remove and split the bean, and scrape the seeds back into the milk; discard the bean and reheat the mixture until hot but not boiling. In a small mixing bowl whisk the egg yolks and sugar. Slowly add the hot milk, whisking constantly. Return the CUSTARD to the saucepan over medium-low heat Cook until slightly thickened stir ring constantly, 5 to 6 minutes. Stir in the vanilla extract. Transfer to a glass bowl and cool to room temperature. Cover with plastic wrap and refrigerate until cold. Cal 19 Carb.2 Protein Chol. 23mg fat .6/289 (analyzed by the tablespoon)