Vanilla Egg Nog

Split vanilla bean in half lengthwise. In large saucepan, cook vanilla bean, 10% cream and sugar over medium heat, stirring occasionally, until steaming and sugar is dissolved. Remove vanilla bean from pan. Using tip of knife, scrape out seeds and set aside; reserve pod for another use.

In bowl, whisk egg yolks until light-colour. Whisk in 1 cup of the hot cream mixture; pour back into pan. Cook over medium-low heat, whisking constantly, until thick enough to coat back of spoon, 5 to 7 minutes.

Strain into clean bowl; whisk in milk and reserved vanilla seeds. Let cool, whisking occasionally, for 10 minutes. Place plastic wrap directly on surface of eggnog; refrigerate until cold, about 2 hours. Or, refrigerate up to 2 days.