Vanilla Custard Sauce

Serve this on pound cake or over warm fruit.

2 cups half-and-half
1 vanilla bean
3 large eggs
1/4 cup granulated sugar
1/4 teaspoon salt

Place the half-and-half and the vanilla bean in the top of a double boiler. Heat to the boiling point, then remove from heat and remove the vanilla bean. Slit the bean open and scrape the seeds out into the half-and-half. (At this point you can dry off the bean and use it to flavor granulated sugar.)

Beat eggs with a fork, then add sugar and salt. Mix well, and add a few tablespoons of hot half-and-half to warm the eggs. Put half-and-half back over barely simmering water and stir in the warmed egg mixture. Continue to cook, stirring constantly, until the custard coats spoon. Remove pan from the heat and press a sheet of wax paper or plastic wrap onto the surface of the custard to keep a film from forming. Allow to cool completely before refrigerating.

Makes about 2 1/2 cups.