With an electric mixer, beat egg yolks and sugar until thick and pale yellow.  

In a dutch oven or large pan add milk, vanilla beans with seeds, nutmeg, and cinnamon over medium-high heat and bring to a boil, stirring occasionally.  

Remove from heat and pour about 1 cup of milk mixture into eggs, whisking as you pour to temper the eggs.  

Stir into remaining milk mixture and continue to cook over medium-high heat until thickened.  

Chill for 4 hours or completely cooled and serve.