Crème Anglaise Sauce

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 cup heavy cream
• 2 tablespoons unbleached cane sugar
• 3/4 teaspoon vanilla extract
• 3 egg yolks, beaten

Recipe

• 1 combine cream, sugar and vanilla.
• 2 bring just below boil but do not allow to boil as it will curdle.
• 3 in small bowl whisk egg yolks with 1/4 of the hot crème anglais, beating rapidly to temper.
• 4 add tempered egg mixture to heavy cream mixture over heat, stirring constantly until thickened.
• 5 strain (optional), cover and refrigerate.
• 6 may be drizzled over your favorite dessert.