Downeast Maine Creme Anglaise for Pumpkin Cheesecakes

For 12 adults: drizzle this overtop the pumpkin cheesecake from a previous blog posting.

Ingredients:

4 cups eggnog, organic, skim, stevia-sweetened, pasteurized, from grass-fed cows only, hot (cook in a double-boiler for 5 minutes)

4 large, organic, fresh, heritage chicken eggs, double-yolked, Irish-buttered, beaten up

2 large, fresh/raw, organic double yolks, excluding the egg whites, beaten up, Irish-buttered, from heritage chickens only

1/3 cup organic stevia powder

1/4 tsp salt, organic sea salt, finely-ground

3 organic vanilla beans, fair-wage, pureed

Directions:

Whisk eggs, yolks, and the heated eggnog together. In a mixer/mixing bowl, add stevia, salt and vailla. While beating it with a mixer/hand-mixer, add one cup at a time of the heated eggnog mixture.

Next, put all ingredients back into the double-boiler. Whisk it continually for five minutes, while the double-boiler is on high boil, beneath the ingredients.

Finally, put this, covered, into the fridge to set or thicken it further for two hours. Pour this overtop the pumpkin cheesecake from a previous blog posting.