Crème Anglaise

Place 70 g sugar and the scraped seeds from 1 vanilla bean into the mixing bowl and 10 sec./speed 10 pulverize.

Add 4 egg yolks and 20 sec./speed 4 whip.

Add 500 g whole milk, 100 g cream, 1 pinch of salt and the scraped vanilla bean pod, then 10 sec./speed 3 mix.

12 min./80°C/speed 3 cook the custard sauce.

Remove the vanilla bean pod, then 10 sec./speed 4 stir until smooth.

Immediately transfer the sauce to a cold bowl and serve lukewarm or cover and chill in the refrigerator.