Bacon Creme Anglaise

Directions

1. 1
   Cook the bacon in a skillet over medium heat until well caramelized, about 5 minutes.
2. 2
   Transfer to a paper-towel-lined plate.
3. 3
   Bring the half-and-half to a boil in a small saucepan, and remove from the heat.
4. 4
   Add the bacon strips, cover, and let steep for 15 minutes.
5. 5
   Remove and discard the bacon strips.
6. 6
   Put a medium bowl or a 4-cup measuring cup into a larger bowl filled with ice water.
7. 7
   Put the egg yolks in a medium bowl, and whisk.
8. 8
   Add the sugar to the half-and-half and bring just to a boil over medium heat.
9. 9
   Whisk about half of the hot mixture into the egg yolks in a steady stream; then whisk that mixture back into the saucepan.
10. 10
    Return the pan to medium heat and cook, stirring with a wooden spoon, until the custard no longer looks watery when you draw your finger across the back of the spoon, about 7 minutes.
11. 11
    Strain the custard into the bowl in the ice bath, and let it cool to room temperature.
12. 12
    Refrigerate until ready to serve.