Creme Anglaise

1/2	vanilla bean, split
6	tablespoons sugar
2	cups milk
6	egg yolks
1	pinch salt

1. Scrape the vanilla bean seeds into the milk in a heavy saucepan.
2. Add the vanilla bean pod and the sugar and heat until the milk is warm but not simmering.
3. Meanwhile, prepare an ice bath--a bowl partially filled with ice, with another bowl nested inside it.
4. Lightly whisk together the egg yolks in a separate bowl, then gradually add some of the warmed milk, whisking constantly.
5. Pour the mixture back into the saucepan.
6. Cook over low to moderate heat, stirring constantly with a heatproof spatula, always scraping the bottom, until the custard thickens enough to coat the spatula.
7. Immediately strain the cooked custard through a fine sieve into the bowl set in the ice.
8. Stir the creme anglaise with a clean spatula to cool it down.
9. Cover and refrigerate until ready to serve.
10. Crème anglaise will keep in the refrigerator for up to three days.