Cremem Anglaise

Directions

1. 1
   Split the vanilla bean, scrape out the seeds and place them in a saucepan.
2. 2
   Add half of the sugar and all of the milk.
3. 3
   Heat, while whisking, until the mixture becomes hot but not boiling.
4. 4
   Remove from the heat.
5. 5
   Whisk the eggs in a bowl, gradually adding in the other half of the sugar until they form a ribbon.
6. 6
   Slowly whisk half of the hot milk mixture into the eggs.
7. 7
   Then pour the egg mixture into the saucepan with the rest of the milk.
8. 8
   Over low heat, constantly whisk until it reaches 170 to 175 degrees or coats the back of a spoon, about five to eight minutes.
9. 9
   Do not boil it.
10. 10
    Strain the sauce.
11. 11
    Chill it in the fridge with a piece of plastic wrap right on the mixture to prevent a film from forming.