Crème Anglaise

Ingredients

• Makes about 2 1/2 cups
• 2 cups (500 g) whole milk
• 5 egg yolks
• 1 vanilla pod, split in half lengthwise
• ½ cup (130 g) sugar

Instructions

1. Pour the milk into a small saucepan. Place one half the vanilla bean on a cutting board and using the dull side of the blade, run the knife down the length of the pod to scrape away the seeds. Add the seeds to the milk, wrap the other half of the bean in plastic film and reserve for another recipe. Bring the milk to a boil.
2. In a medium sized bowl, whisk the yolks and sugar together until lighten in color and thickened. Remove the milk from the heat and gradually pour into the yolk mixture, whisking constantly. Slowly adding the hot liquid to the egg mixture will temper the yolks so they won’t curdle. Continue until all the milk is added. Return the egg/milk mixture to the saucepan and put the pan over medium heat. At this point switch from a whisk to a wooden spoon, stirring constantly using a figure-eight movement to keep the mixture in motion so it will not stick. Cook until the custard is thick enough to coat the spoon and when you run your finger down the back of the spoon it leaves a clean trace. The custard should reach a temperature of 180° F (80° C), on an instant read thermometer.
3. Immediately remove the custard from the heat and strain into a 2-quart measuring cup. Refrigerate for at least 4 hours, but the texture and flavor will improve if thoroughly chilled overnight. It will keep in the fridge for several days.