Creme Anglaise

CREME ANGLAISE

 (French for "English cream") 

Classic Vanilla Custard Sauce

1/4 cup Heavy Cream

1-1/2 cups Whole Milk

1 large Egg Yolk

1/4 cup Sugar

1 teaspoon Vanilla

1.  In a heavy saucepan, combine the cream and milk and bring to a boil.  Remove from the heat.

2.  In a large bowl, beat the egg yolks and sugar until mixture is pale and thickened.

3.  Slowly whisk the hot cream into the yolk mixture.

4.  Set the bowl of hot cream into the yolk mixture over a medium saucepan of simmering water and stir continuously with a whisk until the mixture coats the back of a spoon.  

5.  Strain the mixture and refrigerate until chilled.

Yields: 2 Cups

Storage: Crème anglaise will keep up to three days, well-chilled.