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1
Ingredient Preparations: Rest a sieve on top of a 1-quart mixing bowl to strain the creme anglaise after cooking.
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2
Pour the milk and half the sugar into a 1 1/2-quart heavy-bottomed saucepan (the addition of some sugar raises the temperature of the milk faster and prevents the milk from scorching the pan).
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3
Split the vanilla bean in half with a small paring knife, scrape the seeds out, and place them in the milk.
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4
Making and Storing the Creme Anglaise: Place the egg yolks in a 1-quart mixing bowl and whisk just to combine; whisk in remaining sugar.
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5
Place the saucepan over medium heat, and bring the milk just to a boil.
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6
Turn off heat; then pour about half the milk into the egg-sugar mixture, whisking continuously until they are combined.
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7
Pour the mixture back into the saucepan; whisk to combine; then return to medium-low heat.
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8
Stir constantly with a wooden spoon, remembering to reach the entire bottom surface of the pan.
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(This is a delicate moment, so do not rush the heating or the yolks may curdle.)
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10
Cook until the candy thermometer registers 165 to 170F (about 45 seconds).
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11
If you are not using a thermometer, look for steam, meaning the mixture is approaching the correct temperature.
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12
Do not allow the mixture to boil, or it will curdle.
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13
The custard should be thick enough to nap the spoon and leave a clear path when your finger is drawn down its center.
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14
Remove it from the heat, and quickly pour it through the sieve.
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15
Set it aside for 5 to 10 minutes, stirring occasionally.
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Then cover and refrigerate it.
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It will thicken slightly as it cools.
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18
Serve within 2 to 3 days.
