Crème Anglaise

Instructions

1. 1

   Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and pod to a medium saucepan with the milk and cream.

2. 2

   Heat the milk mixture over medium heat until it just begins to simmer. Remove from heat and let steep for 10 minutes.

3. 3

   In a medium bowl, whisk the egg yolks, sugar, and salt until pale and thick, about 2 minutes.

4. 4

   Remove the vanilla pod from the milk. Slowly pour about 1/3 of the warm milk into the egg mixture, whisking constantly to temper the eggs.

5. 5

   Pour the tempered egg mixture back into the saucepan with the remaining milk, whisking to combine.

6. 6

   Cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula, making sure to scrape the bottom of the pan.

7. 7

   Continue cooking until the mixture reaches 170°F (77°C) or coats the back of the spoon - when you run your finger across it, it should leave a clear line.

8. 8

   Immediately strain the custard through a fine-mesh sieve into a clean bowl.

9. 9

   Place the bowl in an ice bath and stir occasionally until cooled. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.

10. 10

    Refrigerate until completely chilled, at least 2 hours. The sauce will thicken slightly as it cools.