Ingredients

1 cup whole milk

　　1 cup unsweetened coconut milk

　　1/2 vanilla bean, split lengthwise, seeds scraped out, bean and seeds reserved

　　4 large egg yolks

　　3 tablespoons sugar

　　

Step 1

Combine the milk, coconut milk, and vanilla bean and seeds in a small saucepan, and bring to a simmer.

　　

Step 2

Meanwhile, prepare an ice bath in a large bowl.

　　

Step 3

Whisk the egg yolks and sugar together in a medium bowl until pale. Slowly whisk in the warm milk mixture until combined. Remove the vanilla bean, return the mixture to the pan over medium heat, and cook, stirring with a wooden spoon until the mixture coats the back of the spoon, about 4 minutes. Immediately strain the mixture into a bowl and then set the bowl in the ice bath to chill.

　　

Step 4

Once the anglaise is cool, cover and refrigerate for at least 1 hour before serving.

　　Bobby Flay's Throwdown!