*  Exported from  MasterCook  *
 
                         Vanilla Rum Creme Anglaise
 
 Recipe By     : Cooking Live Show #CL8928
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          half-and-half
      1/2                vanilla bean -- split lengthwise
    5      large         egg yolks
      1/4  cup           sugar
    1      tablespoon    dark rum -- or to taste
 
 In a small heavy saucepan bring half and half just to a boil with
 vanilla bean and remove pan from heat. Scrape seeds from bean with a
 knife into half-and-half, reserving pod for another use if desired. In
 a bowl whisk together yolks, sugar and a pinch of salt and whisk in
 hot half-and- half in a stream. Return custard to pan and cook over
 moderately low heat, stirring constantly with a wooden spoon, until
 thickened (170 degrees on a candy thermometer), but do not let boil.
 Pour sauce through a fine sieve into a bowl and cool, stirring
 occasionally. Stir in rum. Chill sauce, covered, until very cold, at
 least 2 hours and up to 2 days.
 
 Yield: 2 1/4 cups
 
 
 
 
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