Yield: about 2 cups
This classic French sauce is perfect on cakes and fresh fruit, or use it as an ice cream base.
Pour milk into a saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook over medium heat for 6 minutes (do not boil). Discard bean. Remove from the heat.
Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually stir milk into the bowl using a whisk. Return mixture to the 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