Instructions: Combine the milk, cream, sugar, vanilla bean and Amaretto in a 2-quart saucepan. Stir to dissolve the sugar. Whisk the egg yolks in a bowl just enough to break them. Bring the sugar mixture to a rolling boil.

Remove the saucepan from the heat. Whisk about 1/3 of the liquid into the yolks. Return the mixture to the saucepan and heat over medium heat until boiling. Continue to whisk until slightly thickened, about 30 seconds.

Remove from heat. Pour the sauce through a strainer into a bowl. Cool the sauce over a bowl of ice water, stirring occasionally, 3 to 5 minutes. Cover the creme anglaise with plastic wrap to prevent a skin from forming on the surface until serving. This can be chilled up to two days.

This recipe yields 2 cups sauce for sixteen 2-tablespoon servings.

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