Classic Creme Anglaise Recipe

Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.

In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat for about 5 minutes just until small bubbles appear around the rim.

In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in ½ 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, for 4 to 5 minutes until the sauce has thickened slightly.

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. Enjoy!