Place the egg yolks and the sugar in a mixing bowl and whisk vigorously until the mixture is white.
Boil the milk in a Castel’Pro saucepan.
Advantages of Castel’Pro: The Castel’Pro reaches the desired temperature twice as fast as a Casteline saucepan.
Once the milk is hot, put the vanilla bean inside and pour it over the yolks and pour the mixture back into the saucepan.
Cook on low heat, stirring continuously with a spatula so that the eggs do not coagulate until reaching 183°F (84°C).
Let it cool down.
Advantages of Castel’Pro: The rounded edges make it easier to mix ingredients together. This avoids them clinging to the bottom of the pan.
The temperature can be corrected faster if ever it rises too quickly.