Creme Anglaise
A versatile sauce that can be served with cakes or over fruits for an elegant dessert. Can be made up to 2 days ahead; cover and chill.
Steps
In a 3-quart pan over medium heat , stir milk and sugar often until mixture begins to bubble around edges of pan , 10 to 12 minutes.
Remove from heat.
Whisk about 1 / 2 cup of the hot milk mixture into egg yolks , then pour mixture into pan and whisk to blend.
Stir with a flexible spatula over medium-low heat until custard coats the spatula in a smooth , velvety layer , 10 to 14 minutes.
Remove from heat and pour through a fine strainer set over a bowl.
Set bowl in a container of ice water and stir often until cool.
Stir in vanilla.
Serve cool or cold.
Ingredients
milk, sugar, egg yolks, vanilla