Creme Anglaise

Directions

1. 1
   Place the milk in a heavy nonreactive medium saucepan, scrape the half vanilla bean seeds in, and bring to a boil over medium-high heat.
2. 2
   Let the mixture rise up the side of the pan, then immediately remove from the heat.
3. 3
   Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks with the sugar on high speed until very thick and pale, about 3 to 4 minutes.
4. 4
   The mixture will triple in volume and form a ribbon when dropped from the whisk.
5. 5
   Bring the bowl over to the saucepan.
6. 6
   Whisk about 1 cup of the hot milk into the yolk mixture to temper it, then pour the mixture back into the saucepan.
7. 7
   Off heat, stir until the custard is thick enough to coat a wooden spoon.
8. 8
   (Run your finger through the custard on the back of the spoon.
9. 9
   The custard is thick enough when the line remains.)
10. 10
    Immediately pour the creme anglaise through a China cap or fine-mesh strainer into a bowl and whisk until cool.
11. 11
    Refrigerate for up to 3 days.
12. 12
    Cover after completely cool.