Vanilla Custard Sauce (Creme Anglaise)

1. 1

   In a saucepan, combine the milk and vanilla bean and bring just to a boil.

2. 2

   Remove from the heat, cover and allow to sit 10 minutes.

3. 3

   Meanwhile, in a medium bowl, whisk together the yolks, sugar and salt until thick and light-colored, and set aside.

4. 4

   Discard the vanilla bean and very slowly whisk the hot milk into the yolk mixture.

5. 5

   Return the mixture to the saucepan, set over medium-low heat and cook, stirring constantly, until the custard thickens just enough to coat the back of the spoon, about 10 minutes.

6. 6

   (Do not overcook or the custard will curdle.)

7. 7

   Immediately remove from the heat and strain through a fine-mesh sieve into a clean bowl.

8. 8

   Serve warm or chilled.

9. 9

   (If necessary, rewarm the sauce in the top of a double boiler set over barely simmering water.)

* Per serving · 4 servings · Values may vary.