oven to 300º with a rack in the lower third.
Choose a small roasting pan large enough to
hold four 6 oz. custard cups, and fill it with
enough water to go halfway up the sides of the
cups. Place the pan without the cups in the
oven. Meanwhile in a medium saucepan, combine
the cream, milk and vanilla bean scrapings,
reserving the pod for another use; cover and
bring to a boil.
together the yolks and the sugar in a medium
bowl until light and fluffy. Slowly whisk in
the hot milk until completely combined, then
pour into the custard cups, and place them in
the pan of hot water. Bake until the custard
has set and is no longer liquid when lightly
touched in the center 30 - 40 minutes. Remove
the pan from the oven, remove the custard cups
from the water and place on a wire rack to cool.
Serve warm at room temperature, or chilled.
The custard will keep, refrigerated, wrapped
in plastic wrap, up to four days.