1 cup heavy cream or whole milk
4 large egg yolks
1/3 cup sugar
1 vanilla bean pod
Whip the egg yolks and sugar until smooth in a medium bowl.
In a saucepan, add the milk/cream. Take your vanilla bean pod and cut down the middle. Open up the pod and scrape out the little seeds by using the back of a knife. Put all the vanilla seeds in the saucepan along with the pod. Over medium heat, heat the cream mixture until you see bubbles along the side. Remove from heat. Gradually whisk in small amounts of the milk mixture into the egg mixture until combined. Do this slowly or else you will curdle the eggs.
Add the milk mixture back to the saucepan. On medium heat, heat the sauce, stirring constantly, until the sauce thickens. Strain into another bowl, cover and chill. Use this crème anglaise over fruit or cakes. My favorite is over my flourless chocolate cake or my gluten-free lava cake.