Crème Anglaise

Preheat oven to 350. Place almonds on baking sheet and toast until browned, stirring twice, about 10 min; watch carefully to prevent burning. Place in saucepan w milk (if using vanilla beans, scrape in seeds) and bring just to a boil. Remove from heat, cover and let stand 15 min. Whisk together the yolks and sugar until pale yellow. Bring the milk mix back to a simmer. Whisking constantly, add the milk to the yolk mix. Return sauce to pan over low heat and cook, stirring constantly, until thick enough to coat the back of a spoon; do not let it boil. Strain through a fine sieve. Stir in vanilla. Refrigerate until cold

Nuts, Almonds 1 c, unblanched, chopped
Milk 1c
Egg Yolks 4
Sugar 0.67c
Vanilla 2 tsp or 3″ piece bean, split
Heavy Cream 1c