Creme Anglaise | Vanilla Egg-Yolk Dessert Sauce

Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Add both the seeds and empty pod to the milk. Heat over medium heat until tiny bubbles form around the edges, then remove from the heat without letting it boil. Vanilla releases its aroma in hot milk, not cold milk.

Whisk the egg yolks and sugar in a bowl until the mixture lightens in color, becomes pale, and thickens slightly. If the sugar sits on the yolks, it can become grainy, so start whisking as soon as they are combined.

Slowly drizzle a ladleful of the hot milk over the yolks while whisking continuously; this gradually warms the yolks. Return the mixture to the pot and cook over low heat with a wooden spoon, continuously scraping the bottom. It is ready when the sauce coats the back of the spoon and a line drawn through it with your finger stays open at both edges. Immediately strain it into a cold bowl. Once cooled, store the sauce in a covered container in the refrigerator; discard it if its smell or appearance changes.