Creme Anglaise (Topping for Dessert)

Ingredients:
· 4 egg yolks
· ½ cup white sugar
· 1 cup milk
· ½ cup heavy cream
· 1 vanilla bean
· Pinch of salt

In bowl, take:
4 eggs yolks
½ cup white sugar
Wisk in a bowl until light and fluffy, about 3 minutes.

Put 1 cup milk in a heavy saucepan.
Add ½ cup heavy cream.

Take vanilla bean – flatten it with edge of knife.
Then split it down the middle w/ the tip of the knife.
Scrape out all the seeds with the back of the knife.
Add seeds and pod to milk/cream mixture.
Put on stove on medium-low heat to just below a simmer.
When you whiffs of steam and small bubbles on the edge of the pan and turn off the heat and take off stove.

Next – temper the eggs.
Add ¼ cup of hot milk to egg mixture and quickly whisk.
Then add another ¼ cup and whisk.
Then add full egg mixture to hot milk mixture – whisk while you pour.

Put back on stove on low heat. Switch to a spatula and mix using a figure 8 motion, making sure spatula touches bottom of pan.
Mixture will thicken (continue mixing).
Mix until mixture coats spatula and holds a finger mark.

Then, turn off heat and quickly pour mixture in strainer into a bowl that’s sitting in an ice bath (big bowl w/ ice water, then small bowl floating in it).
Add pinch of salt.
It will thicken as it cools.
Once cool, put in bowl and refrigerate until use. Pour over cake, crepe or other dessert.