Instructions: Combine orange juice concentrate and sugar in a medium bowl; add oranges, banana, grapes, and berries, tossing gently. Spoon ambrosia into each of 5 glasses; top with Crame Anglaise.

CREME ANGLAISE:
Pour milk into a medium saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook over medium heat 6 minutes (do not boil); discard bean. Remove from heat.

Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl. Cover and chill (mixture will thicken as it cools).

NOTES :
* You can substitute 2 teaspoons vanilla extract for the bean, but the flavor will suffer. You can find vanilla beans in your supermarkets spice section.

Crame Anglaise can be stored in the refrigerator for up to 3 days.

Yield: 1 3/4 cups (serving size: 1/4 cup)

Serving size: 1 cup ambrosia and 1/4 cup Crame Anglaise).

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