Nutmeg Vanilla Sauce

• 2 cups milk
• 1/2 teaspoon freshly (preferred) ground nutmeg
• 1/2 vanilla bean, split lengthwise
• 6 egg yolks
• 2/3 cup sugar

1. Heat the milk, nutmeg, and vanilla in a saucepan over medium heat, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan.
2. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
3. In a bowl, whisk together the egg yolks and sugar.
4. In a thin stream, whisk the cream mixture into the egg yolk mixture.
5. Pour the egg-cream mixture back into the saucepan.
6. Heat over medium heat, stirring constantly with a wooden spoon to 180 degrees F. At 160 degrees F, the mixture will give off a puff of steam.
7. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog.
8. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture.
9. Run your finger down the back of the spoon.
10. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
11. When it is ready, quickly remove it from the heat and pour it though a fine-meshed strainer into a container in an ice bath to cool.
12. Keep chilled and serve cold.

milk, freshly, vanilla bean, egg yolks, sugar

Taken from www.foodnetwork.com/recipes/nutmeg-vanilla-sauce-recipe.html (may not work)