You will need a double boiler for this, or find a wide stockpot that you can top with a metal mixing bowl. We strongly recommend against trying to cook this in a saucepan over direct heat, as it will easily scorch. It’s also wise to have a candy thermometer handy if you’re not familiar with what milk looks like at “scalding point.” It’s about 180 degrees, when the milk develops small but insistent bubbles around the perimeter of the pan.

• 6 egg yolks
• ⅔ cup sugar
• 1 cup heavy cream
• 1 cup half and half
• 1 whole vanilla bean

Combine egg yolks and sugar; whisk until smooth. Cut vanilla bean in half and scrape seeds out. In top of double boiler, bring cream, half and half, vanilla bean seeds and pod to scalding point. Remove bean pod. Slowly pour cream into yolk mixture, stirring constantly. Put mixture on low heat and stir until it coats the back of a spoon. Remove from heat, and serve warm, at room temperature, or cold.

Crème anglaise can be refrigerated, but it will form a skin on top that you will need to remove. Serve within 1-2 days.

One of the chefs at Kansas City’s long-gone Private Reserve restaurant dictated this recipe to Carla when she worked there, but she didn’t write his name on her notes and now she can’t remember it. Whoever he was, he made a lot of people happy at her dinner tables over the last 30 years.