Crème a L’Anglaise

Crème a L’Anglaise

1 C milk

½ C heavy cream

4 egg yolks

¼ C sugar

1 t. vanilla extract

1. Using a metal whisk, beat together the egg yolks, sugar in a glass measuring cup.

2. Heat the milk and cream together in a heavy, quart-sized saucepan over medium heat. Stir constantly over medium heat until small bubbles begin to form around the edges of the surface. Remove from the heat. Slowly, whisking the egg/sugar mix constantly, slowly pour about half of the milk/cream into the measuring cup. (If you don’t whisk constantly and pour slowly, you will have scrambled eggs instead of a velvety sauce). Pour the egg/cream mixture back into the pan and whisk together with the rest of the milk/cream. Return the pan to the stove and turn the burner to medium heat.

3. Cook on medium heat, stirring constantly (You don’t want to scorch the bottom at this point, do you?) until the mixture thickens and forms a thin coating on the back of a spoon dipped into the sauce.

4. Remove from the heat. Stir in the vanilla.

5. Either serve it immediately or pour it into a container and lay a piece of plastic wrap or wax paper directly on top of the surface and place into the fridge to cool.

Makes 2 cups of sauce