Prepare Crème Anglaise. Before heating the milk or cream, cut 1 vanilla bean lengthwise in half. Scrape out the seeds with the tip of a spoon and add them along with the pod to the milk. Bring to a simmer. Remove from the heat, cover, and steep for 15 minutes. Rewarm the milk, then proceed with the recipe, using only ½ teaspoon vanilla and removing the vanilla pod.