>> title: Crème Anglaise
>> category: Custards & Puddings
>> tags: custard, cream, vanilla, sauce, stovetop
>> counters: Bakery
>> aka: creme anglaise, vanilla custard sauce, English custard, pouring custard
>> pairs-with: bread-pudding, cherry-clafoutis
>> servings: 8
>> time: 30 min
>> slack: unforgiving — past 82°C the yolks scramble and the sauce will not come back; straining hides the grain, nothing undoes it

Heat @whole milk{1%cup}(240 mL), @heavy cream{1%cup}(240 mL), @vanilla bean{1%whole}(split, seeds scraped in), @table salt{1/8%tsp} in a #saucepan{} until steaming.

Whisk @egg yolks{6%large}(110 g), @granulated sugar{1/2%cup}(100 g) to a pale ribbon.

Temper @&(~1)yolks{} with @&(~2)hot milk{}.

>> step: cook to 180°F (82°C)
Cook @&(~1)custard{} over medium-low, stirring constantly, until it coats a spoon at 180°F (82°C).

>> step: strain, then chill over ice
Strain @&(~1)sauce{} into a bowl set in ice water and stir until cold.