Anglaise Sauce

2 Cup Heavy cream
1/2 Cup Sugar
1 Vanilla bean; split and scraped
5 Egg yolks

In a saucepan, over high heat, whisk the cream together with the sugar and
vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat the
egg yolks until thick and frothy. Temper the egg yolks by stirring just 1/4
cup of the sauce into the yolks, until incorporated. Turn the egg yolk
mixture into the sauce and stir until thoroughly blended. Return the
saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent
scorching. Remove from the heat. Strain through a fine mesh sieve. This
recipe yields 2 1/2 cups.