Vanilla Creme Anglaise.

2 cups half & half
1/3 cup granulated sugar
5 large egg yolks
2 tsp. vanilla extract

In a stainless steel bowl, stir together the sugar & egg yolks until well blended. In the top of a double boiler, heat the half & half to around 185 degrees. Remove from heat and whisk gradually into egg mixture. Pour mixture back into the the top of the double boiler and gently heat the mixture to about 180 degrees, stirring constantly and keeping the sides scraped down. DO NOT BOIL or the eggs will curdle. When the mixture has thickened to just thicker than heavy cream, remove from heat and add vanilla. Refrigerate for up to four days covered in plastic wrap. You may want to have the plastic wrap directly on the surface in order to prevent a skin from forming.