Creme anglaise

• 1 cup whole milk
• 1/2 vanilla bean, split lengthwise and seeds scraped
• 3 large egg yolks
• 1/3 cup sugar

1. Whisk together the milk and vanilla seeds and pod in a medium saucepan.
2. Heat over medium high heat until bubbles just begin to form around the edges.
3. Meanwhile rapidly whisk together the yolks and sugar in a medium bowl until the sugar dissolves and the mixture becomes pale yellow.
4. Continue whisking rapidly and add a few spoonfuls of the just boiling milk mixture to temper the yolks.
5. Remove the milk mixture from the heat and whisk in the yolk mixturein a steady stream.
6. Set the saucepan over medium low heat and whisk rapidly until thick enough to coat the back of a spoon, about 7 minutes.
7. When you run your finger across a spoon dipped into the sauce, it should leave a clear line.
8. 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.
9. Let cool to room temperature, stirring occasionally.
10. The sauce can be covered and refridgerator up to 2 days.

milk, vanilla bean, egg yolks, sugar

Taken from cookpad.com/us/recipes/332429-creme-anglaise (may not work)