Courtesy of David Lebovitz at Davidlebovitz.com
 
I like the combination of vanilla bean and extract in my creme anglaise. This versatile
pouring sauce, fragrant with vanilla, is perfect alongside a rich chocolate cake or served
ice-cold in a pitcher alongside a bowl of summer berries.

Ingredients
 2 cups whole milk
6 tablespoons sugar
Pinch of salt
1 vanilla bean, split lengthwise
6 large egg yolks
1/2 teaspoon vanilla extract

Instructions
Combine the milk, sugar, and salt in a medium-sized saucepan. Scrape the seeds of the
vanilla bean into the pot then add the pod as well. 

Make an ice bath by nesting a medium-sized metal bowl with a larger bowl filled with ice
and water. Set as mesh strainer over the top.

Warm the milk until it is warm but not hot.
 
In a separate bowl, whisk together the egg yolks, then gradually add some of the warmed
milk, whisking constantly. Scrape the mixture back into the saucepan.
 
Cook over low to moderate heat, stirring constantly with a heatproof spatula, scraping the
bottom, until the custard thickens enough to coat the spatula.
 
Immediately strain the cooked custard through the strainer into the bowl set in the ice.
Stir the creme Anglaise with a clean spatula to help cool it down. Once cool, refrigerate.

Makes 2 1/2 cups

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