Prep 5 mins
Cook 25 mins
A versatile sauce that can be served with cakes or over fruits for an elegant dessert. Can be made up to 2 days ahead; cover and chill.
- In a 3-quart pan over medium heat, stir milk and sugar often until mixture begins to bubble around edges of pan, 10 to 12 minutes.
- Remove from heat.
- Whisk about 1/2 cup of the hot milk mixture into egg yolks, then pour mixture into pan and whisk to blend.
- Stir with a flexible spatula over medium-low heat until custard coats the spatula in a smooth, velvety layer, 10 to 14 minutes.
- Remove from heat and pour through a fine strainer set over a bowl.
- Set bowl in a container of ice water and stir often until cool.
- Stir in vanilla.
- Serve cool or cold.
Mine looked like curdle, but tasted okay. Also, you said to strain it, and I had to assume you to mean to keep the solid part of the creme as your recipe didn't state which to put over the ice.
Mine went all lumpy; I don't know why. I used very low heat.