Creme Anglaise

1. 1

   In a 1 1/2-quart heavy saucepan bring half-and-half and heavy cream just to a boil.

2. 2

   While cream mixture is heating, in a bowl whisk together yolks, sugar, and cornstarch until slightly thickened and pale, about 2 minutes.

3. 3

   Add hot cream mixture in a stream, whisking, and transfer custard to pan.

4. 4

   Cook custard over moderately low heat, stirring constantly with a wooden spoon, until a thermometer registers 180F., about 2 minutes (do not let custard boil).

5. 5

   Transfer custard to cleaned bowl and cool to warm, stirring occasionally.

6. 6

   Creme anglaise may be made 2 days ahead and chilled, covered.

7. 7

   Reheat sauce if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.