Creme Anglaise

1. 1

   Rinse the inside of a nonaluminum saucepan with water and shake out the excess water.

2. 2

   Pour in the milk, place over medium-low heat and cook until small bubbles form around the edges of the pan, about 5 minutes.

3. 3

   In a small bowl, combine the eggs, egg yolk and sugar and whisk just until blended.

4. 4

   Gradually whisk in half of the hot milk, then pour the egg mixture into the pan.

5. 5

   Set over low heat and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon and leaves a clear trail when a finger is drawn through it, 6 to 8 minutes.

6. 6

   Do not allow it to boil.

7. 7

   Strain the mixture through a fine-mesh sieve into a bowl.

8. 8

   Stir in the vanilla.

9. 9

   Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool.

10. 10

    Refrigerate for at least 2 hours or for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.