Creme Anglaise

A good 'base' recipe to know. It can be used to produce a multitude of delicious ice creams, or served on a fruit salad, or a slice of chocolate pound cake. You'll find your own delicious ways to use this versatile custard.

• Ready In: 20 mins
• Yields: 2 cups

Ingredients

• 4  large  egg yolks
• 1⁄4 cup sugar
• 1  cup heavy cream
• 1  cup milk
• 1  teaspoon vanilla

Directions

1. Beat together egg yolks and sugar until thick and pale.
2. In a saucepan, combine milk and cream and bring to simmer, stirring.
3. Add cream to yolks in a thin stream, whisking.
4. Transfer custard to pan, stirring, and cook over moderately-low heat, until it coats back of spoon, but do not let it boil.
5. Strain custard through a fine sieve into a metal bowl set over a larger bowl of ice and cold water.
6. Stir in vanilla and let custard cool, stirring occasionally.
7. Place plastic wrap directly onto surface of custard and chill until ready to use.