Creme Anglaise

• 750 ml milk
• 1 vanilla bean
• 12 egg yolks

Bring the milk to the boil with the vanilla bean and remove from the flame. Whisk the egg yolks and sugar together until they are light and fluffy. Add the strained hot milk, whisking all the time. Return the mixture to a low flame, stirring continuously with a wooden spoon until the custard begins to thicken and coats the back of the spoon. Remove from the flame and add the cold cream. The cre