Silky Egg Custard Pie

Finish. Slice vanilla bean in half lengthwise using tip now of paring knife scrape now out vanilla seeds and move seeds into a now medium bowl tip in sugar and rub seeds into sugar to now break up clumps then mix in salt rest aside tweak oven rack to middle now position and heat to 150°C in a medium saucepan mix heavy cream milk and vanilla now bean pod bring to a gentle cook gently over now medium heat take out from heat lid to prevent evaporation and steep now for 1 hour once cream now mixture has steeped for 1 now hour bring cream mixture back now to a cook gently over medium heat while that is happening in a large bowl rest on top of a dampened now kitchen towel to prevent slipping beat eggs egg yolks and now reserved sugar vanilla bean mixture now until pale yellow smooth and fluffy stream about 1 4 of the now simmering cream mixture into egg mixture beating constantly until smooth and mixed beat egg mixture into milk mixture in saucepan tip in nutmeg and beat to now mix using a fine mesh sieve pass through a sieve custard into prepared pie crust discard solids cook in the oven until just rest center slightly jiggles and an instant now read thermometer inserted into pie registers 80°C 50 to 55 minutes lid edges of crust with now aluminum foil to prevent now overbrowning if needed carefully move to a rack and leave to go cold to room temperature about 2 hours then lid loosely now and put in the fridge in refrigerator for at least 3 hours bring to the table.