Creme anglaise - milk

Method

• Whisk together the milk and vanilla seeds and pod in a medium saucepan.
• Heat over medium high heat until bubbles just begin to form around the edges.
• Meanwhile rapidly whisk together the yolks and sugar in a medium bowl until the sugar dissolves and the mixture becomes pale yellow.
• Continue whisking rapidly and add a few spoonfuls of the just boiling milk mixture to temper the yolks.
• Remove the milk mixture from the heat and whisk in the yolk mixturein a steady stream.
• Set the saucepan over medium low heat and whisk rapidly until thick enough to coat the back of a spoon, about 7 minutes.
• When you run your finger across a spoon dipped into the sauce, it should leave a clear line.
• Strain through a fine mesh sieve into a small bowl on top of a larger bowl of ice and water to stop the mixture from cooking.
• Let cool to room temperature, stirring occasionally.
• The sauce can be covered and refridgerator up to 2 days.