Crème Anglaise with Cointreau (French)

Classic crème anglaise gets a warm, fragrant update with a splash of Cointreau brandy. Serve with fruit, crêpes, ice cream, sorbet or other desserts.

2 cups half and half cream
1 vanilla bean, cut lengthwise and scraped out
2 eggs
½ cup granulated sugar
1 Tbsp. + 2 tsp. Cointreau brandy

In a medium saucepan, heat the half and half and vanilla to just a simmer, and then immediately remove the pan from the heat. In a separate bowl, whisk the eggs and the sugar until they are smooth and add a small bit of the hot vanilla cream, stirring constantly.
Immediately transfer the warmed egg mixture back into the hot cream and continue whisking until they are completely incorporated. Heat the mixture over low-medium heat, stirring constantly, until it reads 170°F on a digital candy thermometer or is thick enough to coat the back of a spoon.

Remove from heat, stir in the Cointreau, and chill the custard completely before serving it.

Makes 8 servings.