Creme Anglaise(Vanilla Custard Sauce)

1. 1

   In a bowl, beat together the yolks and the sugar until the mixture is light and forms a ribbon when the beater is lifted. Add the half and half, scalded, in a stream, stirring.

2. 2

   Transfer the custard to a heavy saucepan and cook it over moderately low heat, stirring

3. 3

   until it thickens, but do not let it boil. Remove the pan from the heat and stir in the vanilla.

4. 4

   Strain the custard through a fine sieve into a metal bowl set in a bowl of ice.

5. 5

   Let it cool, stirring occasionally, and chill it, covered.

* Per serving · 4 servings · Values may vary.