Creme Anglaise (Vanilla Sauce)

Ingredients

• 12 oz. milk
• 4 oz. heavy cream
• 6 oz. granulated sugar
• 5 egg yolks
• 1 vanilla bean

Directions

1. Combine the milk, cream, half the sugar, and vanilla bean (seeds and pod) in a small pot. Bring the mixture to a boil. Remove the vanilla pod.
2. Combine the yolks and the remaining sugar. Temper the hot milk into the yolks, whisking to prevent the yolks from cooking.
3. Return the custard base to the heat. Stir and cook to nappe (coats the back of a spoon).
4. Immediately strain through a chinois or fine-sieve over an ice water bath. Stir the mixture constantly until custard has cooled.