Spiced Rum Creme Anglaise

1. 1

   Whisk the egg yolks in a small bowl until smooth and pale.

2. 2

   In a small saucepan, combine the milk, sugar and vanilla.

3. 3

   Stir over medium heat.

4. 4

   Remove from the heat just before the milk starts to boil.

5. 5

   While whisking, slowly pour the hot milk into the yolks.

6. 6

   Pour the mixture back into the saucepan.

7. 7

   Cook over low heat, stirring continually with a wooden spoon, until the mixture thickens and coats the back of the spoon.

8. 8

   Let cool completely.

9. 9

   Add the rum.

10. 10

    Refrigerate until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.