Creme Anglaise

• 250 ml (9 fl oz/1 cup) milk
• ½

Put the milk in a saucepan with the vanilla bean and seeds and heat until almost boiling. Remove the pan from the heat and discard the bean. Whisk the egg yolks and sugar together until creamy. While whisking, pour the warm milk over the egg mixture. Tip the mixture back into the pan and stir over very low heat until it thickens and coats the back of a spoon or reaches 86°C (18