Crème Anglaise

• 0.5 liters milk (just over 1 pint)
• 125 g fine sugar (just over 1/2 cup)
• 4 egg yolks
• 1 vanilla bean

1. 1. Slice the vanilla bean and add the grains to the milk in a pot on the stove. (add whole vanilla bean shell)
2. 2. Heat until just before it boils (do not let it boil!).
3. 3. Whip the egg yolks and sugar in a bowl until the sugar almost disappears.
4. 4. Slowly add the almost-boiling milk to the egg/sugar mixture to avoid the eggs scrambling (keep stirring as you pour), then pour mixture back into the pan.
5. 5. Heat until foam disappears and thickens slightly. (Test by dipping a spoon and seeing if it coats the back of the spoon. Should be thick enough to coat, leaving a clear line if you wipe your finger along it.)
6. 6. Pour mixture through a fine sieve, stir for 3 minutes then cool rapidly in fridge.

liters milk, sugar, egg yolks, vanilla bean

Taken from www.epicurious.com/recipes/member/views/creme-anglaise-50057713 (may not work)