1 c. milk
1 c. whipping cream
1/2 c. frozen orange juice concentrate, thawed
1 vanilla bean, cut in half lengthwise
6 egg yolks
2/3 c. sugar
1 tbsp. flour

In a large saucepan, combine first 4 ingredients over medium heat. Bring to a boil; remove from heat. Cover and let stand 15 minutes. Remove vanilla bean and use a sharp knife to scrape black seeds from bean into milk mixture. Return bean to milk mixture. In a medium bowl, whisk remaining ingredients together until smooth. Add 1/2 cup milk to egg mixture; stir until well blended. Add egg mixture to remaining milk mixture in saucepan. Stirring constantly, cook over medium-low heat 7 to 10 minutes or until mixture coats the back of spoon. Do NOT boil. Remove from heat, strain mixture. Store in air tight container in refrigerator. Yield: about 2 1/2 cups.