Mix the egg yolks with the sugars and dilute with the hot liquids (milk and heavy cream).
Bring on the heat and cook at 84°C (183°F), stirring constantly. An empirical method to test the cooking of the cream is to dip a spoon in the cream. On its back, it should remain a thin but persistent film of cream.
Cover with food wrap and let cool at +4°C (39°F).
For the Bavarian Cream
Soak gelatin in cold water, squeeze it well and melt it in the microwave.
Flavor the creme anglaise with the vanilla.
Lighten the creme Anglaise with some semi-whipped cream and add the melted Gelatin.
Finish with remaining whipped cream.
You can flavor this Bavarian cream with 120gr of dried fruit paste (hazelnut, pistachio, walnut, etc.). You can also add 300gr of chopped dark or milk chocolate to the hot custard together with the soaked gelatine. In this case, the cream will be added when the mixture drops below 35°C (89°F).