Crème Anglaise

You can substitute 1-1⁄2 teaspoons vanilla extract for the vanilla bean; stir the extract into the sauce after straining it in step 4.

1. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Combine vanilla bean and seeds, milk, and salt in medium saucepan and bring to simmer over medium-high heat, stirring occasionally.
2. Meanwhile, in separate bowl, whisk egg yolks and sugar together until smooth.
3. Whisk about 1 cup of simmering milk mixture into egg yolks to temper. Slowly whisk egg yolk mixture into simmering milk mixture. Continue to cook sauce, whisking constantly, until it thickens slightly and coats back of spoon (about 175 degrees), about 6 minutes.
4. Immediately strain sauce through fine-mesh strainer into medium bowl; remove and discard vanilla bean. Cover and refrigerate until cool, about 30 minutes. Serve chilled.