Vanilla Bean Custard

Instructions

1. Prepare the vanilla infusion
   In a medium saucepan, combine the milk, heavy cream, and the split vanilla bean with its scraped seeds. Heat over medium-low heat until it just begins to simmer. Remove from heat, cover, and let steep for 10 minutes to infuse the vanilla flavor.
2. Whisk the egg mixture
   In a large bowl, whisk together the egg yolks, sugar, and salt until the mixture becomes pale yellow and slightly thickened, about 2-3 minutes. This creates the base for your custard.
3. Temper the eggs
   Remove the vanilla bean from the milk mixture. Gradually pour about 1/2 cup of the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking. Slowly add the remaining milk mixture while continuing to whisk.
4. Cook the custard
   Return the entire mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the custard thickens enough to coat the back of the spoon (about 7-8 minutes). Do not let it boil or it will curdle.
5. Strain and finish
   Once thickened, immediately remove from heat and stir in the vanilla extract and butter (if using). Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
6. Cool and serve
   Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill for at least 2 hours or overnight. Serve cold in individual dessert cups, optionally garnished with a sprinkle of freshly grated nutmeg and fresh berries.