Creme Anglaise

8 oz egg yolks

8 oz sugar

2 lb (1 qt) milk

1/2  vanilla bean scraped

To mixing pan add:

cream

most of milk

1/2 sugar

vanilla bean and scrapings

In mixer, whip together:

1/2 sugar

egg yolk

rest of milk

Temperature is very important. Sugar increases the boiling point of egg; this is why it is added to sugar, so it prevents the eggs from coagulating while tempering in the cream

Heat the ingredients in the mixing pan to scalding (around 200°F)

Temper in egg mixture, then heat to 180°F and immediately put in ice bath

Store in cooler at least 4 hours or up to 3 days before spinning