Bourbon Creme Anglaise

Makes about 2 cups

1 cup whole milk

1 cup heavy cream

1?2 vanilla bean, split lengthwise, or 1/2 teaspoon vanilla extract

1?2 cup sugar (divided use)

4 large egg yolks

1 to 2 tablespoon bourbon (optional)

Combine the milk, cream, vanilla bean, and 1/4 cup of the sugar in a large, heavy, nonreactive saucepan. Bring to a simmer over medium heat.

Prepare an ice bath if you plan to serve the sauce cooled. In a medium bowl, combine the remaining 1/4 cup sugar with the egg yolks. Whisk until thoroughly combined. Temper the eggs by gradually adding about one-third of the hot cream mixture, whisking constantly. Add the remaining cream mixture, return to the pan, and gently cook over low heat, stirring constantly, until it is thick enough to coat the back of a spoon, 6 to 8 minutes. Remove from the heat and stir in bourbon, if using.

Strain the sauce through a finemesh sieve into a pitcher to serve warm, or into a bowl set over the ice bath to serve chilled. Stir the sauce occasionally as it cools. Refrigerate for at least 2 hours or up to 2 days.

Nutrition information per serving of French toast: 320 calories; 133 calories from fat; 15 g fat (6 g saturated; 0 g trans fats); 106 mg cholesterol; 261 mg sodium; 45 g carbohydrate; 2 g fiber; 26 g sugar; 6 g protein.

Nutrition information per serving of creme: 162 calories; 103 calories from fat; 11 g fat (7 g saturated; 0 g trans fats); 109 mg cholesterol; 23 mg sodium; 12 g carbohydrate; 0 g fiber; 12 g sugar; 2 g protein.