|Milk||1 Cup (16 tbs) (As Required)|
|Vanilla bean||1⁄2 (Reserved From Cooking The Meringues)|
|Sugar||1⁄2 Cup (8 tbs)|
1. Strain the milk from the meringues into a two-cup measure. Add enough fresh milk to fill it. Pour the milk into the top of a double boiler, add the half vanilla bean and, over boiling water, heat the milk to a point where bubbles appear around the edge.
2. Blend the egg yolks with the sugar, using a fork. Add the hot milk gradually, stirring constantly.
3. Return the mixture, with the bean in it, to the top of the double boiler and cook over simmering water, stirring constantly, until the mixture thickens and coats a metal spoon.
4. Chill the mixture quickly by holding the top of the boiler in ice water; stir occasionally while the mixture cools. Strain and chill.