Crème Anglaise (Custard Sauce) (2)

Instructions

1. With the tip of a knife, remove the seeds from the vanilla bean.
2. In a small saucepan, bring the cream to a boil with the vanilla seeds and pod. Remove from the heat.
3. In a bowl, beat the egg yolks and sugar until the mixture lightens. Gradually whisk in the hot cream. Return the pan over low heat and cook, stirring constantly with a wooden spoon, until the cream coats the back of the spoon.
4. Remove from the heat and strain into a large bowl. Let cool and cover. Refrigerate for about 1 hour and 30 minutes.