Anglaise (~1 Cup)
¼ ea Vanilla Bean, Scraped
In a bowl, whisk together sugar and yolks. Over med-high heat, bring the milk, cream, and vanilla to a scald. Temper the milk into the egg mixture. Return all ingredients to the stove. Whisking constantly, cook until the custard reaches a nape. Strain through a chinois, and chill in an ice bath.