Crème Anglaise

Directions

1. 1
   In a medium saucepan, combine vanilla bean seeds, vanilla bean pod, milk and 1 tbsp sugar. Bring to a boil then strain into large measuring cup. Discard pod.
2. 2
   Whisk egg yolks and 1/4 cup sugar in a medium heatproof bowl set over a double boiler until thick and creamy. Gradually whisk in hot milk mixture. Transfer to a clean saucepan and stir over low heat until mixture is thick enough to coat the back of a spoon. Chill for 1 hour, or until cold.