Anglaise Sauce

Directions

1. 1
   In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean.
2. 2
   Bring to a simmer and remove from the heat.
3. 3
   In a bowl beat the egg yolks until thick and frothy.
4. 4
   Temper the egg yolks by stirring just 1 tablespoon of the sauce into the yolks, then another, then another, until all is incorporated.
5. 5
   Turn the egg yolk mixture into the sauce and stir until thoroughly blended.
6. 6
   Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching.
7. 7
   Remove from the heat.
8. 8
   Strain through a fine mesh sieve.