In a heavy bottomed medium saucepan, combine milk and whipping cream. Scrape seeds from vanilla bean; then add the bean itself. Bring milk mixture to a simmer, remove from heat.
In a separate mixing bowl, whisk egg yolks and sugar until light yellow. Gradually whisk hot milk mixture into the egg and sugar mixture. Return custard to saucepan, stirring constantly over low heat until custard thickens and leaves a path in the back of a spoon when finger is drawn across, about 5 minutes. Be careful not to boil.
Place a fine mesh strainer over a small bowl and pour custard through strainer. Serve warm immediately or allow to cool, then cover and chill. Lasts up to 5 days in the refrigerator.
Notes
Uses for Creme Anglaise
My most recent obsession, Chocolate Bread Pudding, drizzle over the top and I guarantee, it will take it over-the-top!
Over a warm berry or fruit dish of any kind; pies, crisps, cobblers, etc.
Allow fresh sliced berries to swim in this delicious sauce
Treat it like you would ice cream, heavy cream or whipping cream -- if you would put one of those three things on a dish, you would put Crème Anglaise!
Oh and serve warm or cold! I dare you not to lick the spoon!