Creme Anglaise

• 1 vanilla bean, split
• 3 cups (750 mL/24 fl oz)

Place the vanilla bean and the milk in a saucepan and bring to the boil. Remove immediately from the heat. In a separate bowl whisk together the egg yolks and sugar until light and fluffy. Strain the milk, removing the vanilla bean, and pour it into the egg mixture, whisking all the time. Pour back into the saucepan and return to the stove over a low heat. Using a wooden spoon, continually stir