Step 1 In a medium bowl, whisk together the yolks and sugar. Set aside.
Step 2 In a medium, heavy-bottom saucepan, combine the milk and vanilla bean seeds and pod. Heat the milk over medium-high heat until hot, 5 minutes.
Step 3Whisk one-half cup of the hot milk mixture into the yolks to temper the eggs, then pour the egg mixture into the saucepan, whisking it in with the milk to form a custard base.
Step 4Heat the base over medium heat, stirring constantly, until it thickens to form a custard. The custard is ready when it coats the back of a spoon.
Step 5Immediately remove from heat and strain into a bowl set over a larger bowl of ice water to stop the cooking. Stir the custard until cold, then remove to a medium bowl, cover and refrigerate until needed. This makes 1 pint creme anglaise, possibly more than is needed for the remainder of the recipe. The custard will keep, covered and refrigerated, for up to 1 week.