Creme Anglaise

Directions

1. 1
   Scrape the vanilla bean seeds into the milk in a heavy saucepan.
2. 2
   Add the vanilla bean pod and the sugar and heat until the milk is warm but not simmering.
3. 3
   Meanwhile, prepare an ice bath--a bowl partially filled with ice, with another bowl nested inside it.
4. 4
   Lightly whisk together the egg yolks in a separate bowl, then gradually add some of the warmed milk, whisking constantly.
5. 5
   Pour the mixture back into the saucepan.
6. 6
   Cook over low to moderate heat, stirring constantly with a heatproof spatula, always scraping the bottom, until the custard thickens enough to coat the spatula.
7. 7
   Immediately strain the cooked custard through a fine sieve into the bowl set in the ice.
8. 8
   Stir the creme anglaise with a clean spatula to cool it down.
9. 9
   Cover and refrigerate until ready to serve.
10. 10
    Creme anglaise will keep in the refrigerator for up to three days.