Vanilla Crème Anglaise

1. 1

   Heat milk and cream in a heavy saucepan over medium-low heat just until bubbles and steam appear (do not boil).

2. 2

   Reduce heat to low. Whisk together egg yolks, sugar, and salt in a bowl; gradually whisk in one-fourth of hot milk mixture. Gradually add warm egg mixture to remaining hot milk mixture, whisking constantly; cook, whisking constantly, 7 minutes or until mixture thinly coats the back of a wooden spoon. Remove from heat. Whisk in vanilla.

3. 3

   Pour though a fine wire-mesh strainer into a bowl. Serve warm.

4. 4

   Brought to the table by blogger Nealey Dozier (dixiecaviar.com).

* Per serving · 4 servings · Values may vary.

No additional tips available.