Bring the milk and cream to a
boil a first time infusing the vanilla beans (do the same if you use vanilla extract).
Beating energetically using a wire whisk, combine yolks and sugar until it turn into lemon color.
Remove the boiling liquid from the flame
Pour some of the boiling liquid over
the egg /sugar mixture, mix well and add this mixture back to the remaining boiled liquid.
Put the pan back on the stove over medium heat .
By using a wooden spoon,gently
finish cooking the crème anglaise until thick enough to cover the back of the spoon.
The safest way remains to use a thermometer. In this case, turn off the flame when the mixture reaches 84 C / 183 F.
Strain immediately into a bowl over a bath of ice
TIP:
by tracing a line with a finger on the cream coated spoon, we should see this line remaining still.
