Classic Crème Anglaise

Serve the crème anglaise as a sauce for fresh berries or poached fruit; spoon it over pound cake or chocolate cake; or use it as a base for making ice cream.

• Ready In: 12 mins
• Yields: 2 1/4 cups

Ingredients

• 2  cups half-and-half or 2  cups  whole milk
• 1  vanilla bean, split lengthwise
• 1⁄2 cup sugar
• 4  large  egg yolks, at room temperature

Directions

1. Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
2. In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
3. In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.