Creme Anglaise

As emboline said after tasting it, "This may be the best thing that's ever been in my mouth."

Recipe adapted from this one:  http://www.foodandwine.com/recipes/classic-creme-anglaise

Ingredients

1. 1 cup half-and-half or whole milk  ( I used 1/2 cup heavy cream and 1/2 cup 2% milk, because that's what I had on hand)
2. 1 vanilla bean, split lengthwise (I used one tablespoon of vanilla bean paste, then another half teaspoon or so of vanilla extract, since I didn't have a vanilla bean on hand and frankly have never used a whole vanilla bean before in my life.  I'm way too lazy for that kind of nonsense.)
3. 1/4 cup white granulated sugar
4. 2 large egg yolks, at room temperature (mine were straight out of the fridge, since I didn't plan ahead)

Directions:

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.  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.  To test the doneness of the sauce, coat the back of the wooden spoon with the sauce.  Run your finger through the sauce.  If the sauce doesn't run into the streak you have created, it's done.  Don't forget to lick your finger.

Serve right away or refrigerate until chilled.   I tried it immediately, poured warm on a plate & served with chocolate lava cake, but I much preferred it the next day after it had chilled in the fridge.  I might cut back on the sugar a little when using vanilla bean paste, since that added some sweetness to the sauce.

The website that I got the recipe from says you can use it as a base for ice cream.  Oh yes.  We will be doing that sometime in the near future.
KEEWERD