Step 1

Fill a large bowl halfway with ice. Sit a medium metal bowl on top of the ice and pour a couple of inches of cold water into the large bowl so the ice water reaches halfway up the outside of the inner bowl. Make sure the bowl is sitting securely. Let the bowl chill in the ice bath.

Step 2

Meanwhile, prepare the following: Place 5 large egg yolks in a small bowl and whisk until broken up. Halve 1 vanilla bean lengthwise and scrape out the seeds into a medium saucepan. Add the split pod to the saucepan.

Step 3

Add 1 cup heavy cream, 1/2 cup whole milk, 3 tablespoons granulated sugar, and 1/4 teaspoon kosher salt to the saucepan. Stir until combined and bring to a boil over medium-high heat. Remove the saucepan from the heat.

Step 4

While stirring the egg yolks with a wooden spoon, slowly pour in 1/3 cup of the hot cream mixture. Once fully combined, add the yolk mixture to the saucepan and stir to combine.

Step 5

Return the saucepan to medium-low heat. While stirring continuously with a wooden spoon, cook until the custard is silky but thick enough to coat the back of a wooden spoon, 8 to 10 minutes.

Step 6

Immediately strain the custard through a fine-mesh strainer into the chilled metal bowl, making sure to scrape the underside of the strainer. Stir the crème anglaise continuously over the ice bath until chilled, about 5 minutes.

Step 7

Transfer to an airtight container and refrigerate until ready to serve. Crème anglaise may be served cold or warm. Reheat in a double boiler or small saucepan over low heat, stirring continuously to ensure the eggs do not curdle, until warmed through.