Vanilla Pouring Custard (Crème Anglaise)

1. Prepare Egg Yolks

Separate four egg yolks into a bowl, whisk until smooth, and set aside.

2. Infuse Milk with Vanilla

In a heavy-bottomed pot, combine milk, sugar, and the seeds from a vanilla bean, adding the vanilla pod as well, and start warming the mixture.

3. Temper Egg Yolks

Temper the egg yolks by slowly pouring a ladleful of the warm milk into the yolks while whisking continuously, then pour the yolk mixture back into the pot with the rest of the milk.

4. Cook the Custard

Continue to cook the custard over medium heat, stirring constantly, until it coats the back of a spoon and leaves a clear trail when a finger is run through it.

5. Strain and Serve

Strain the custard through a fine strainer into a heatproof bowl to remove any solids, including the vanilla pod, and serve warm or chilled.