Makes 1 3/4 cups Difficulty
1-3/4 cups milk 1 vanilla bean, split and scraped 1/3 cup sugar 4 large egg yolks
Pour milk into a medium saucepan. Add vanilla scrapings and bean to milk. Cook over medium heat for 6 minutes, do not boil. Discard bean, remove from heat.
Combine sugar and yolks in a bowl, stirring until blended. Gradually add milk mixture to bowl, stirring constantly. Return mixture to pan. Cook over medium heat 6 minutes, or until mixture coats the back of a spoon. Pour mixture into a bowl. Cover and chill; mixture will thicken as it cools.
Creme Anglaise can be stored in the refrigerator for up to 3 days.