Vanilla Bean Custard

Blogging has been a slog lately what with no interweb at home anymore. Also the kids have been fleeing IV like rats leaving a sinking ship, so I've had my 'art from scrap' hat on, and haven't been cooking that much. Recently I made a milk/egg custard using a bourbon vanilla bean, and it's pretty good. Different cultures call it different things, oeufs du lait inFrance, flan in Mexico. I generally followed Clotilde's recipe, approximately doubling it. Used Strauss cream-on-top milk, hence the yellow (butter) color in the first 2 images.

Vanilla steeping in the milk

Cooked up. A little over cooked, so texture is a little sketchy, but flavor is great.