Crème Anglaise

Pour milk into a medium saucepan.

Scrape seeds from vanilla bean; add seeds and bean to milk. Cook over medium heat 6 minutes (do not boil). Discard bean. Remove from heat.

Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually stir milk into bowl using a whisk. Return mixture to pan.

Cook over medium heat stirring constantly, until mixture thinly coats the back of a spoon. Pour mixture into a bowl. Cover and chill (mixture will thicken as it cools).

Use with recipe Fruit Ambrosia with Crème Anglaise