Creme Anglaise

Directions

1. 1
   Whisk together the yolks and sugar in a medium bowl until pale, about 4 minutes.
2. 2
   Pour the milk and cream into a medium saucepan.
3. 3
   Scrape in the vanilla seeds; add the bean.
4. 4
   Heat over medium heat until just about to simmer.
5. 5
   Reduce heat to low; whisk 1/3 cup into the egg yolk mixture.
6. 6
   Return to the pan.
7. 7
   Cook over medium heat, stirring, until thick enough to coat the back of a wooden spoon, about 8 minutes.
8. 8
   Pour the mixture through a fine sieve into a stainless-steel bowl set in a large ice-water bath.
9. 9
   Discard the solids.
10. 10
    Chill until cold, stirring occasionally.