Instructions: Whisk egg yolks and sugar in medium bowl until well blended, about 2 minutes. Bring milk and vanilla bean to boil in heavy medium saucepan; gradually whisk into yolk mixture.

Return custard to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Transfer to bowl. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)

This recipe yields about 2 cups.

Comments: Serve any leftover sauce with fresh berries.

Yield: 2 cups

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