Crème Anglaise

Heat the milk with the vanilla beans and seeds in a saucepan. Briskly whisk the sugar and egg yolks in a bowl until light and fluffy. Mix a quarter of the hot milk into the blanched egg yolks, and pour this mixture into the pan with the remaining milk. Cook over low heat, stirring constantly with a silicone spatula until the temperature of the mixture reaches 82°C (180°F). Immediately filter through a conical strainer into a container over ice and cool quickly. Refrigerate.