The Art of French Pastry

and place the rest of the
milk, all of the cream, and
the first 100 grams of
sugar in a medium
saucepan. On a cutting
board, cut the vanilla bean
in half lengthwise, scrape
the seeds into the
saucepan with the tip of
your knife, and add the
pod to the saucepan.
Place over medium heat
and stir for 10 seconds to