This recipe is taken from Ann Amernick's The Art of the Dessert
Yield: 2 Cups
2 Cups milk
1/2 vanilla bean, split lengthwise
5 large egg yolks (100g or 1/2 cup)
1/2 cup sugar
Place the milk in a heavy nonreactive saucepan, scrape the vanilla bean seeds in and bring to a boil. Let the mixture rise up the side of the pan, then immediately remove from the heat.
Meanwhile, in the bowl of an electric mixer, beat the egg yolks with the sugar on high speed until very thick and pale, about 3 to 4 mins. The mixture will triple in volume and form a ribbon when dropped from the whisk.
Bring the bowl over to the saucepan. Whisk about 1 cup of the hot milk into the yolk mixture to temper it, then pour the mixture back into the saucepan. Off the heat, stir until the custard is thick enough to coat a wooden spoon. Immediately pour the creme anglaise through a China cap or fine mesh strainer into a bowl and whisk until cool. Refrigerate for up to 3 days. cover when completely cool.