Vanilla Custard Sauce

• 1/2 vanilla bean, halved lengthwise
• 2 cups half-and-half
• 2 large eggs
• 1/2 cup sugar
• Special equipment: an instant-read thermometer

1. Scrape seeds from vanilla bean into a 2- to 3-quart heavy saucepan with tip of a paring knife, then add pod and half-and-half and bring just to a boil.
2. Remove from heat.
3. Whisk together eggs and sugar in a bowl until well combined, then add hot half-and-half mixture in a slow stream, whisking constantly.
4. Transfer custard to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thickened and custard registers 175F on thermometer, 5 to 10 minutes (do not let boil).
5. Pour custard through a fine-mesh sieve into a metal bowl, discarding solids.
6. Set bowl in a larger bowl of ice and cold water and stir custard until cool.
7. Chill in refrigerator, covered, until cold, at least 1 hour.

vanilla bean, eggs, sugar, thermometer

Taken from www.epicurious.com/recipes/food/views/vanilla-custard-sauce-109231 (may not work)