Creme Anglaise

1. 1

   In a medium heavy saucepan stir together egg yolks, milk and sugar. Cook and stir continuously with a wooden spoon or heat-proof rubber spatula until mixture just coats the back of a clean metal spoon. Remove pan from heat. Stir in vanilla. Quickly cool mixture by placing saucepan in a large bowl of ice water for 1-2 minutes, stirring constantly

2. 2

   Pour mixture in a bowl and cover the surface with plastic wrap to prevent a skin from forming. Chill at least 2 hours before serving; do not stir.

* Per serving · 4 servings · Values may vary.

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