Add sugar to taste and a squeeze of lemon to brighten flavor.
Blend then strain through a sieve or a foodmill.
Store in a jar in the refrigerator until ready to use.
If you have a squeeze bottle it makes it easier to plate.
For the Crème Anglaise
Set a fine strainer over a bowl that has a 3-cup capacity.
Set the bowl in a pan of cold water.
Rinse your pot with cold water – pour out the water, but leave it wet. It seem to help keep it from scorching.
In the saucepan add the half-and-half and vanilla bean.
Cook over moderately low heat just until small bubbles appear around the rim; about 5 minutes.
In another medium bowl, whisk the sugar and egg yolks.
When milk is hot, whisk into the egg/sugar mix in a thin stream so not to curdle the yolks.
Pour the mixture back into the saucepan; cook over moderate heat, stir constantly with a wooden spoon, until the sauce has thickened slightly; about 4 to 5 minutes.
Immediately strain the sauce into the bowl that is sitting in the ice bath (a small bowl in a larger bowl of ice water). This will stop the cooking and will strain out any overcooked egg.
Scrape the vanilla seeds into the sauce.
Serve or refrigerate until chilled.
Notes
If you do not have a heavy-bottom pan, then cook over a baine marie or a double-boiler to avoid scorching. That is just a heat-proof bowl over a pan of water. The water should simmer, but not boil. The bowl should not touch the simmering water.
Wait to add sugar to yolks until you are ready to temper them with the hot milk. If you add sugar too soon you will “burn” the yolk causing it to lump. It will not incorporate well and you will end up with an eggy taste. When you do add the sugar make sure your whisk is moving as you slowly add the sugar.
Crème Anglaise is done when you can run your finger through the back of the spoon and it leaves a path.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/creme-anglaise-strawberry-coulis/