Cream Anglaise

Ingredients:
2 c. cream
1 vanilla pod OR 3 teaspoons pure vanilla extract
1/2 c. sugar
5 large egg yolks

Directions:
**So the important thing to remember in making this custard sauce is to not let it curdle. If it curdles, you will have gross sweetened scrambled eggs and burnt cream. It will be utterly inedible, and that's a whole vanilla pod into the bin.**

Combine the yolks and sugar, creaming them both together. In a saucepan, pour in the cream, and then add the contents of the vanilla pod. If you're adding extract, hold off until the end. Over medium heat keep stirring that pot.
Begin to check the consistency of your sauce by turning a wooden spoon into it, then lifting the spoon to see if the sauce coats the back.
Remove the sauce from the heat. If you want to add your pureed fruits or other flavorings (like the extract, if you didn't use a vanilla bean), do it now, and then run the whole shebang through a strainer to take out any lumpy bits. You can keep this concoction in the fridge for a couple days, covered.