Vanilla Custard Sauce (Creme Anglaise)

Step 1

Wash and split the vanilla bean in half length wise. (If using)

Step 2

Set a bowl in ice and set aside a large fine mesh strainer.

Step 3

Whisk together the yolks and half the sugar in a large bowl and set aside.

Step 4

Heat the milk, cream, vanilla bean (if using) and the remaining sugar in a large saucepan to just boiling. (See notes for flavor options)

Step 5

If using, remove the bean halves, scrape out the seeds and return the seeds to the pot.

Step 6

Slowly add about half of the hot milk mixture to the yolks while whisking continuously.

Step 7

Pour the tempered egg mixture back into the sauce pan and heat on low and stir until the mixture thickens and coats the back of a wooden spoon. You should be able to draw a line on the spoon through the sauce with your finger.

Step 8

Strain it through a fine mesh sieve into the bowl sitting in the ice bath. Let it cool and stir in vanilla extract (if using).

Step 9

Cover and refrigerate until ready to serve.