Creme Anglaise

1/2  cup		whole milk
1/2  cup		whipping cream
2  teaspoons		2 inch piece vanilla bean, split
3		large egg yolks
3  tablespoons		sugar

Tip: For nutritional information on all the ingredients in Creme Anglaise just click on each ingredient name. Then adjust the serving size for any Creme Anglaise ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)