Separate the eggs into a glass or stainless steel bowl.
Add the sugar and vanilla to the eggs. In a sauce pan heat the cream until it starts to boil, remove from the heat.
Temper the egg yolks by ladling a small amount of the hot cream into the egg mixture and stir with a whisk. Add more hot cream to the eggs and repeat until about half the cream has been added and the egg mixture is very warm.
Pour the tempered eggs into the sauce pan and return to the heat.
Stir constantly with a rubber spatula until the cream begins to thicken.
Immediately pour into another container, and cool in an ice bath.
* Do not leave the sauce in the hot sauce pan because it will overcook and curdle.
* Use vanilla beans or Good Vanilla
* You can also make chocolate or butterscotch anglaise, by stirring in the chips, right before the water bath.
8 egg yolks
1 cup granulated sugar
1 ounce real vanilla
1 vanilla bean, split, optional
1 quart heavy whipping cream