Crème Anglaise (Vanilla Sauce)

2 cups whole milk
1 vanilla bean, halved lengthwise
5 large egg yolks
1/3 cup granulated sugar
1/8 tsp salt

Combine milk and vanilla bean in a small saucepan. Heat over medium-high heat until small bubbles form around the edge. Remove from heat, cover, and let set for 10 minutes. Scrape the seeds of the bean into the milk. Rinse and dry the bean and save for another use.

Whisk the egg yolks with the sugar and salt in a large heatproof bowl until thick and light, 3 to 4 minutes. Stir in the hot milk. Return the custard to the saucepan and

stir over low heat until slightly thickened, 8 to 10 minutes. Sauce is done when a finger drawn across a wooden spoon dipped in the sauce leaves a mark. Do not boil, or sauce will curdle. Strain into a bowl and cool to room temperature. Cover and refrigerate until well-chilled, at least 2 hours. Makes 2 cups

Per serving: 53 calories; 3g total fat; 1g saturated fat; 71mg cholesterol; 35mg sodium; 6g total carbohydrates; 2g protein;

Allergy Warning: Contains milk and eggs