Creme anglaise

Directions

1. 1
   Whisk together the milk and vanilla seeds and pod in a medium saucepan.
2. 2
   Heat over medium high heat until bubbles just begin to form around the edges.
3. 3
   Meanwhile rapidly whisk together the yolks and sugar in a medium bowl until the sugar dissolves and the mixture becomes pale yellow.
4. 4
   Continue whisking rapidly and add a few spoonfuls of the just boiling milk mixture to temper the yolks.
5. 5
   Remove the milk mixture from the heat and whisk in the yolk mixturein a steady stream.
6. 6
   Set the saucepan over medium low heat and whisk rapidly until thick enough to coat the back of a spoon, about 7 minutes.
7. 7
   When you run your finger across a spoon dipped into the sauce, it should leave a clear line.
8. 8
   Strain through a fine mesh sieve into a small bowl on top of a larger bowl of ice and water to stop the mixture from cooking.
9. 9
   Let cool to room temperature, stirring occasionally.
10. 10
    The sauce can be covered and refridgerator up to 2 days.