Authentic Crème Anglaise Custard Sauce

Pour the whole milk into a medium saucepan. Add the split and scraped vanilla bean along with the scrapings. Warm the milk on medium heat until tiny bubbles form around the edge of the pan, but avoid letting it boil. The gentle simmering will infuse the milk with the vanilla flavor.

In a separate bowl, whisk the sugar and egg yolks together until well-blended and pale in color. Splitting this step actually ensures the yolks and sugar create a creamier texture, which is key for a silky crème anglaise.

Gradually add the warm milk into the egg yolk mixture, whisking consistently to prevent curdling. This process, known as tempering, needs to be done so the eggs don't cook.

Now, pour this milk and egg mixture back into the saucepan and heat gently over low heat. Stir constantly with a wooden spoon until the mixture coats the back of the spoon. This coat-stage is paramount because if it heats too fast, the eggs will scramble. Thus, patience and constant stirring while not allowing the mixture to boil make a thick, smooth sauce.

Finally, strain through a fine-mesh sieve into a clean bowl to remove any potential lumps, any remaining vanilla pod parts, and to also ensure a smooth consistency.

Let the crème anglaise cool for a while before serving. I usually cover and refrigerate it for about two hours for it to chill completely. Remember: It continues to thicken as it cools.