Vanilla Creme Anglaise

• 1/2 cup evaporated skim milk
• 1/2 cup heavy cream
• 1 vanilla bean, split lengthwise and seeds scraped
• 1/4 cup light agave nectar
• 1/2 teaspoon arrowroot powder dissolved in 1 tablespoon cold water

1. Place the milk, cream, vanilla bean, and vanilla seeds in a saucepan over medium heat.
2. Bring to a simmer.
3. Remove from the heat and let steep for about 15 to 20 minutes.
4. Add the agave nectar to the milk mixture and bring back to a simmer.
5. Decrease the heat and add the arrowroot powder slurry into the milk mixture, whisking constantly.
6. Bring the mixture back to a simmer and remove from the heat immediately after it starts to thicken (this happens quickly).
7. Remove the vanilla bean and cool the sauce to room temperature.
8. Store in the refrigerator for up to 1 week.
9. Serve chilled.

milk, heavy cream, vanilla bean, light agave, arrowroot powder

Taken from www.epicurious.com/recipes/food/views/vanilla-creme-anglaise-379399 (may not work)