Classic Crème Anglaise
"The single most nerve-racking thing about making this simple, elegant custard sauce is that it can overcook and curdle. Grace Parisi prevents this by preparing a cold-water bath and setting it near the stove before she even cracks an egg...."
INGREDIENTS
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2 cups half-and-half or whole milk
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1 vanilla bean, split lengthwise
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1/2 cup sugar
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4 large egg yolks, at room temperature
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