Creme Anglaise

1. 1

   Heat the cream over low heat; add sugar and stir until dissolved.

2. 2

   Pour 1/3 of the cream and sugar into the beaten yolks and combine.

3. 3

   Put the mixture back into the saucepan with the rest of the cream and sugar.

4. 4

   Heat on low, stirring constantly until thickened.

5. 5

   Make sure you don't let it boil -- it will curdle.

6. 6

   Put in a clean bowl and add the remaining ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.