Scrape and seed a vanilla bean into a saucepan with milk and cream. Bring to a simmer. Remove from the heat.

In a medium bowl, add yolks and sugar.

Whisk together until combined.

Very, very slowly add some of the milk/cream mixture, while whisking constantly.

By slow, I mean like a trickle. You do not want to scramble your eggs.

When you have all of the milk into the yolk mixture, pour it back into the saucepan.

Put it back on the stove over low heat. Cook until it thickens, about 5 minutes, stirring constantly.

You will know that it is ready when you dip a wooden spoon into the mixture and it coats the spoon.

And when you swipe your finger across, the line stays.

Pour the creme anglaise through a fine sieve.

Cover and chill.

Pour over anything, if it makes it that far.