Velvety Vanilla Crème Anglaise

1. Prepare the Vanilla Bean

Begin by preparing the vanilla bean. Take the vanilla bean and cut it in half crosswise. Slice one half lengthwise and scrape out the seeds using a paring knife. This step releases the rich and intense flavor of the vanilla.

2. Heat the Milk Mixture

In a medium heavy-bottomed saucepan, combine the vanilla pod, the scraped seeds, 1.5 cups of whole milk, and a pinch of salt. Place the saucepan over medium-high heat and bring the mixture to a simmer, stirring occasionally. The simmering process helps to infuse the milk with the vanilla flavor.

3. Whisk Egg Yolks and Sugar

While the milk mixture is heating, whisk together the 5 large egg yolks and 0.25 cups of sugar in a bowl. Continue whisking until the mixture is smooth and turns a pale yellow color. This step ensures that the sugar is fully dissolved and the yolks are ready to be tempered.

4. Temper the Egg Yolks

To temper the egg yolk mixture, gradually whisk in about 1 cup of the simmering milk mixture. This gentle introduction of heat prevents the yolks from curdling.

5. Thicken the Sauce

Pour the tempered egg yolk mixture back into the saucepan with the remaining heated milk mixture. Continue whisking constantly over medium heat until the mixture thickens slightly and coats the back of a wooden spoon. This should take about 6 minutes and the sauce should register 175 degrees on an instant-read thermometer. This step is crucial because it ensures the sauce has thickened properly without curdling.

6. Strain and Cool

Once your sauce has thickened, strain it through a fine-mesh strainer into a medium bowl to remove any cooked bits and the vanilla bean pod. Discard the vanilla bean.

7. Refrigerate the Sauce

Cover the bowl and refrigerate the sauce until cool, which should take about 30 minutes. Cooling the sauce allows it to set and develop its full flavor.