Crème Anglaise

Steps

1. 1
   Split the vanilla pod lengthways, scrape the seeds into the milk and drop in the pod. Bring to a simmer, cover and leave off the heat for 10 minutes to infuse.
2. 2
   Whisk the yolks and sugar for 1–2 minutes until pale and slightly thick. Do not leave sugar sitting on the yolks unwhisked — it cooks them into lumps.
3. 3
   Reheat the milk to just below boiling and pour a third of it onto the yolks in a thin stream, whisking. Pour everything back into the pan.
4. 4
   Cook over low heat for 5–8 minutes, stirring constantly in a figure of eight with a wooden spoon, until the custard reaches 82°C — it coats the spoon and a finger drawn through it leaves a clean line.
5. 5
   Never let it pass 85°C or boil, or the yolks curdle. Have a bowl set over ice ready before you start.
6. 6
   Strain it at once through a fine sieve into the cold bowl over the ice and stir so it cools quickly and stops cooking.
7. 7
   Cover with cling film touching the surface. Serve warm or cold with tarts, fruit or floating islands. It keeps for 2 days in the fridge.