iCrème Anglaise

1. Split the vanilla bean and scrape out the seeds. Add the seeds and pod to a medium saucepan with the milk.

2. Warm the milk over medium heat until steaming and small bubbles form around the edges, 3–5 minutes. Remove from heat, cover, and let steep 10 minutes.

3. In a mixing bowl, whisk the egg yolks and sugar until slightly lightened and smooth, 1–2 minutes.

4. Return the milk to medium heat just until steaming again. While whisking constantly, slowly drizzle about half the hot milk into the yolk mixture to temper.

5. Pour the tempered mixture back into the saucepan. Cook over low heat, stirring constantly with a heatproof spatula and scraping the bottom and corners, 5–8 minutes, until the custard reaches 175–180°F/79–82°C and coats the back of a spoon (a clean line holds when you run a finger across).

6. Immediately remove from heat and strain through a fine-mesh sieve into a clean bowl; discard the vanilla pod.

7. Set the bowl over an ice bath and stir until the sauce is no longer warm to the touch and reads about 70°F/21°C, 10–15 minutes.

8. Press plastic wrap directly onto the surface and refrigerate until fully chilled and slightly thickened, about 2 hours. Serve cold or gently rewarmed until just warm, taking care not to exceed 160°F/71°C.