Crème Anglaise - cooking recipe

Ingredients

1 None vanilla bean, halved lengthwise, seeds scraped out
1 1/2 cups milk
1/4 cup granulated sugar, plus 1 tbsp
4 None large egg yolks

Preparation

In a medium saucepan, combine vanilla bean seeds, vanilla bean pod, milk and 1 tbsp sugar. Bring to a boil then strain into large measuring cup. Discard pod.
Whisk egg yolks and 1/4 cup sugar in a medium heatproof bowl set over a double boiler until thick and creamy. Gradually whisk in hot milk mixture. Transfer to a clean saucepan and stir over low heat until mixture is thick enough to coat the back of a spoon. Chill for 1 hour, or until cold.