Preparation:
Whisk egg yolks and 2/3 cup sugar in medium bowl to blend. Place 2 cups half and half in saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to simmer. Remove from heat. Gradually whisk hot half and half mixture into egg yolk mixture. Return mixture to saucepan. Stir until custard thickens slightly and leaves path on back of spoon about 12 minutes. Do not boil. Discard bean. Cover and refrigerate until cold. (Can be prepared 1 day ahead.) | 