Crème Anglaise

• 500 milliliters (2 cups plus 2 tablespoons) whole milk
• ½

Prepare your mise en place.

Place the milk in a russe. Add the vanilla bean and its seeds to the milk and place over medium heat. Bring to a boil, then immediately remove the pan from the heat and allow the milk to cool for 1 minute.

Combine the egg yolks with the sugar in a mixing bowl, whisking until the mixture is very pale yellow (blanchir).

Whis