Crème Anglaise

Place a metal bowl in a shallow dish of cold water.

Combine the milk and vanilla in a large saucepan over medium-low heat. Warm just until small bubbles begin to appear around the edges. Remove from heat.

Whisk together the sugar and yolks in a medium bowl. Very slowly whisk in half of the hot milk to temper. Return the mixture the the saucepan and cook over medium heat, stirring constantly until thickened slightly.

Pour the mixture into the prepared cold bowl, optionally straining to remove any solids. Scrape the seeds from the vanilla bean into the sauce, stirring to distribute. Serve immediately or refrigerate until cold.