Creme Anglaise

This is like liquid creme brulee except it's easier to make & has more uses. Pour it over everything and anything sweet. I'm making mine for berry cobbler. But, honestly I could just drink the stuff.

• 2 cups half & half
• 1 vanilla bean, split lengthwise, or 2 tsp pure vanilla extract
• 1/3 cup sugar
• 5 large egg yolks

Have a fine medium-sized strainer & bowl ready near the stove. In a stainless steel bowl stir together, using a wooden spoon, the yolks until well blended (don't let it sit too long or a film will develop on the yolks).

In a small saucepan heat the cream & vanilla bean (if using) just to the boiling point. Remove from heat & whisk a few tbsps of the cream in the yolk mixture. Then, gradually add the remaining cream, whisking constantly.

Pour this mixture into a medium sized saucepan, and, over medium heat, gently heat to just below the boiling point. Steam will begin to appear & the mixture will be slightly thicker than heavy cream. Do not boil or the eggs will curdle. Check to see if it is the right consistency by holding a wooden spoon sideways that is covered with the custard & run your finger along the back of the spoon. If the streak remains without the cream running down through the streak, it is ready.

Immediately remove from the heat & pour through the strainer, scraping up any thickened cream that settles on the bottom of the pan. Remove the vanilla bean & scrape the seeds into the sauce. Stir until seeds separate. For maximum flavor, return the pod to the sauce until serving time. If using vanilla extract, add it now.

The creme anglaise can be refrigerated covered with plastic wrap for a couple of days.

**If sauce was overheated & curdled, IT CAN BE SAVED. Pour instantly into a blender & process until smooth before straining. If necessary, add a little extra cream before blending.

Makes 2 cups.

Oh man....