Spiced Crème Anglaise

Spiced Crème Anglaise
This creamy sauce tastes of the warm spices of fall.
Makes 2 cups

2 cups half and half (1 cup whole milk and 1 cup heavy cream)
1 vanilla bean, split lengthwise
1/2 teaspoon cumin seeds
1/4 teaspoon nutmeg
2 teaspoons cinnamon
1/2 cup sugar
6 organic egg yolks, from large eggs
Pinch of sea salt

1. Place an empty bowl beside your stove top with a fine strainer that is large enough to hold your sauce. Scrape the beans from the vanilla pod. Reserve the pod for another use. Place half and half, vanilla beans, cumin, nutmeg and cinnamon in a 2 cup glass measure. Microwave 2-3 minutes until a film forms on the top.

2. In a heavy bottom sauce pan (Le Creuset) mix the egg yolks and the sugar until the egg yolks turn pale light lemon yellow OFF THE HEAT. Gradually add the hot infused half and half stirring constantly with a wooden spoon. Place over medium heat stirring constantly until the mixture thickens and coats the back of the wooden spoon. Do not let the mixture boil. Strain through a fine mesh sieve.

3. Sprinkle top with about a teaspoon of sugar it will melt and prevent the film from forming on top and let cool.