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. | 
