Crème Anglaise

Beat egg yolks with sugar until lightened in color. In a heavy sauce pan, combine milk and cream over medium-low heat. Cook, stirring frequently, until very warm, but don’t bring to a boil. Temper the yolks by slowly whisking in two ladles of hot cream. Add the yolk mixture and vanilla into cream. Stirring constantly, continue to cook until thickened and custard coats the back of a spoon.

Strain crème anglaise to remove small lumps. The sauce is easily pourable at room temperature. It will thicken slightly when chilled.