Cut open the vanilla pod and scrape out the pulp. Whip the vanilla pulp, powdered sugar and yolks with a mixer to a thick, white cream.
Heat the milk and stir the mixture into the warm but not boiling milk. Heat while stirring and allow to thicken slightly. Do not boil again or the yolk will curdle.
Pour into dessert bowls and chill the custard for about 30 minutes.
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