Vanilla Custard Sauce

1. 1

   Place half and half in heavy medium saucepan.

2. 2

   Scrape in seeds from vanilla bean; add bean.

3. 3

   Bring to simmer.

4. 4

   Remove from heat, cover, and let steep 30 minutes.

5. 5

   Whisk yolks and sugar in medium bowl until thick.

6. 6

   Gradually whisk half and half with vanilla bean into yolk mixture.

7. 7

   Return mixture to same saucepan.

8. 8

   Stir custard over low heat until thickened enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil).

9. 9

   Pour into bowl.

10. 10

    Chill uncovered until cold, at least 2 hours.

11. 11

    DO AHEAD: Can be made 1 day ahead.

12. 12

    Cover; chill.

13. 13

    Discard vanilla bean before using.

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