Custard (aka Creme Anglaise)

Step 1

Using a small knife, cut a slit down the length of the vanilla bean then scrape out seeds (see video).

Step 2

Place cream, milk and vanilla seeds + vanilla bean into a small saucepan over medium heat. When it just comes to simmer, remove and cool for 5 minutes.

Step 3

Meanwhile, place yolks and sugar in a bowl. Whisk for 2 minutes until it becomes a bit pale.

Step 4

Remove vanilla pod from milk and discard.

Step 5

While whisking, SLOWLY pour milk into the eggs. Then pour it back into the saucepan.

Step 6

Return to low heat (can use medium low if on electric). Whisk regularly for first 3 minutes, then pretty much constantly for the next 5 minutes, or until the custard coats the back of a spoon. You should be able to draw a path (see video).

Step 7

Remove from heat.

Step 8

Optional: strain to make extra silky smooth.

Step 9

Keeps for 3 days in the fridge. Custard will thicken slightly more as it cools to room temperature. Do not freeze. See note 3 for suggested uses.