1/2 cup milk
1/2 cup cream
3 egg yolks
1/4 cup sugar
1 tsp. vanilla

  • bring milk and cream to a boil, then cover and rest for 10 minutes
  • whisk yolks and sugar together in a heatproof bowl
  • pour hot milk in a thin stream into yolks while whisking constantly
  • return mixture to the pot and heat to 180°F
  • remove from heat, add vanilla, and mix well
  • chill in ice bath, strain into a separate bowl to serve or chill overnight

source: https://cooking.nytimes.com/recipes/7712-creme-anglaise