Vanilla Sauce

Ingredients -

1 cup Milk 
1 cup Heavy cream
1 piece Vanilla pod split & scraped 
1 cup Sugar
14 pieces Egg yolk separated

Procedure -

Heat the milk, cream, scraped vanilla bean and pod, and half the sugar. Bring to boiling point.
Combine the egg yolks and the rest of the sugar and temper the mixture into the hot milk.
Stirring constantly heat slowly in a water bath to a maximum temperature of 180F/82C.
When the mixture thickens slightly, strain and chill.