Classic Hot Poured Custard (Crème Anglaise)

Pour the milk and cream into a medium saucepan. Split the vanilla bean pod lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk mixture. Heat over medium heat until steaming and just below a simmer, about 5 minutes. Remove from heat and let stand for 10 minutes so the vanilla infuses.

In a medium bowl, whisk the egg yolks and sugar together until pale and slightly thickened, about 1 minute. This helps dissolve the sugar and prevents lumps.

Slowly pour about a third of the hot milk into the egg mixture, whisking constantly. This warms the eggs gradually and stops them from scrambling. Then pour the mixture back into the saucepan with the remaining milk, whisking to combine.

Place the saucepan over low heat. Cook, stirring continuously with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of the spoon. This should take about 8–10 minutes. Do not let it boil or it will curdle.

Remove the custard from the heat. For a perfectly smooth result, pour it through a fine-mesh strainer into a clean jug or bowl. Discard the vanilla pod (or rinse and dry it for another use). Serve warm.