It's important to use a thick-bottomed saucepan to prevent burning.
Whisk eggs and milk together in the saucepan and add the rest. I also put the "empty" vanilla pod in the saucepan.
Turn on medium-high heat (8 out of 14 on my stove) and stir well. I used a spatula; I find it the easiest method to reach the edges and avoid "scrambled eggs." Keep stirring.
I did this for about 18-20 minutes until I turned up to 10 (out of 14) and gave it 3 more minutes.
Pour the cream into a container (discard the vanilla pod) and place plastic wrap directly on the cream to avoid condensation.
Cool it in the refrigerator and stir/whisk before using.
