Crème Anglaise

[Read “Crème Anglaise: The Nature of Perfection”]

500 ml (2 cups) milk

100 gr (½ cup) sugar

½ vanilla bean, split and the seeds scraped

5 yolks from large eggs

In a saucepan, whisk together the milk with half the sugar and the vanilla bean and its seeds. Bring to a boil, remove from the heat, cover, and let steep. Have ready a bowl set in a larger bowl of ic…