Add <quantity>70<unit>g</unit></quantity> of white sugar and <quantity>90<unit>g</unit></quantity> of egg yolks to a bowl. Use a hand mixer to beat the mixture until well incorporated

Add <quantity>300<unit>ml</unit></quantity> of light cream and <quantity>300<unit>ml</unit></quantity> of milk to a pan over medium heat

Split <quantity>1</quantity> vanilla bean and scrape out the seeds

Add the vanilla bean and seeds to the pan and stir well to mix. Bring to a boil

Pour half of the milk and light cream mixture over the egg yolks and sugar mixture. Whisk to combine

Transfer it to a pan. Pour the other half of the milk and light cream mixture. Stir constantly over low heat for 6m until it thickens. Do not let it boil again

Strain the mixture into a bowl in an inverted water bath and let it cool. The créme anglaise is ready

Enjoy! You can use it as a base for different mousses or ice cream!