Creme Anglaise ( Vanilla Custard Sauce) - cooking recipe

Ingredients

1 1/2 cups milk
1/2 cup heavy cream (or whipping cream)
1/2 vanilla beans, split legthwise or 1 teaspoon vanilla extract
4 large egg yolks
1/2 cup sugar

Preparation

Pour the milk and cream into to medium-sized saucepan.
If using vanilla bean, scrape the seeds into the pan and then add the bean itself.
Heat the milk until bubbles appear around the edge.
Remove the pan from the heat and set aside for 15 minutes to let the milk absorb the vanilla.
Remove and discard the bean.
Beat the egg yolks with the sugar and vanilla extract, if using, until light and foamy, about 3 minutes.
Starting with a few tablespoons, very gradually stir in the hot milk.
Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard starts to thicken slightly.
Be very careful not to let the custard come to a boil or it will curdle.
Allow the custard to cool completely and refrigerate.
Variation: Flavor your custard with the grated zest of 1/2 lemon or orange instead of the vanilla.
Or add a TBS or so of Grand Marnier, kirsch, or Kahlua to the finish custard.