Crème Anglaise

Heat 500 ml of milk, or half milk and half cream, with a split vanilla pod until steaming. Whisk six yolks with 100 g sugar, pour in the hot milk slowly while whisking, and return it to the pan. Stir constantly over low heat with a spatula, getting into the corners, until it thickens enough to coat the back of a spoon and holds a clean line when you run your finger through it, at 82 to 84°C. Strain it right away into a cold bowl. Above 85°C the eggs scramble. Serve it warm or cold with cakes and tarts.