Crème Anglaise

           (Makes 2 3/4 cups)

Ingredients

1 cup milk
1 cup heavy cream
1 whole vanilla bean
3 large egg yolks
1/2 cup sugar
1 tablespoon cornstarch

Preparation

Combine the milk, cream, and vanilla bean in a medium-size heavy saucepan. Bring to a boil. Remove the pan from the heat and let the mixture infuse for 30 minutes. Then scrape the seeds from the vanilla bean into the mixture, and discard the bean pod. Whisk the egg yolks, sugar and cornstarch together in a medium-size bowl.

Slowly whisk in 1 cup of the warm milk mixture. Return the egg and milk mixture to the pan and bring to a very gentle boil, stirring constantly.

Boil for 30 seconds. Then immediately remove the pan from the heat and strain the mixture into a pitcher. Refrigerate until cold.