1. Prepare the Oven and Water Bath

Preheat your oven to 300°F and position the rack in the center. Fill a large pot with water and bring it to a boil while you prepare the custard. This boiling water will be used for the water bath, which helps the custard cook evenly.

2. Infuse the Cream with Vanilla

• Slice the vanilla bean pod in half lengthwise. Using the back of a knife, scrape out the tiny seeds inside.
• In a large saucepan over medium heat, combine the heavy cream, sugar, vanilla bean seeds, and the scraped vanilla pod.
• Heat the mixture, stirring frequently, until it reaches 205°F. You’ll know it’s ready when it’s just below a simmer. Remove from heat.

3. Whisk the Egg Yolks and Temper the Mixture

• In a separate large bowl, whisk the egg yolks until smooth (about 1 minute).
• Slowly, pour a small amount of the hot cream into the egg yolks while whisking continuously. This process, called tempering, prevents the eggs from scrambling.
• Gradually add the remaining hot cream, whisking constantly, until fully combined.

4. Strain and Bake the Custard

• Set a fine mesh strainer over a large bowl and pour the custard mixture through it. This removes any solids and the vanilla pod.
• Pour the strained custard into a 9×9-inch baking dish.
• Place the baking dish inside a larger roasting pan and carefully pour the boiling water into the roasting pan, filling it halfway up the sides of the baking dish.
• Bake uncovered for 40 minutes. Cover with foil and bake for an additional 20 minutes, until the custard is set but slightly jiggly in the center.

5. Chill and Prepare for Assembly

• Let the custard cool at room temperature for 2 hours.
• Cover with plastic wrap and refrigerate for at least 4 hours (or overnight for best results).