VANILLA CREME ANGLAISE

8 large egg yolks
5 tablespoons granulated sugar
Pinch of salt
2 1/2 cups milk (not low fat)
1/2 vanilla bean

INSTRUCTIONS:

Fill a medium bowl 1/3 full of ice water. Set aside. 

In a medium mixing bowl whisk together the egg yolks, sugar and salt.

Put the milk in a medium heavy bottomed saucepan. Cut vanilla bean in half lengthwise, scrape ot the insides of the bean and add the entire bean to the milk. Scald the milk over medium high heat. Slowly whisk the milk mixture into the reserved egg mixture. Return the milk mixture to the pot and cook over medium heat, stirring constantly until it coats the back of a spoon, about 5 minutes.

Pour the custard sauce back into the mixing bowl. Place the bowl in the bowl of ice water. Stir occasionally until cold, and the strain.

Refrigerate until ready to serve.

There are a number of flavor possibilities of creme anglaise. Citrus zest or espresso can be infused in the milk. Liqueurs, berry purees or even chocolate can be stirred in after cooking.