Simple Creme Anglaise

This recipe is so easy, it is fool proof....and doesn't make a gazillion amount of sauce. I was making my fruit crisp and didn't have any ice cream, so this was a perfect alternative. This light and creamy sauce is a perfect accompaniment with bread puddings, pudding cakes, crisps and cobblers.

• Ready In: 15 mins
• Serves: 4
• Yields: 1 cup

Ingredients

• 1⁄3 cup sugar
• 1  large egg
• 1  teaspoon vanilla
• 3⁄4 cup 2% low-fat milk

Directions

1. In a bowl, whisk together sugar, egg and vanilla.
2. In a small saucepan, heat the milk over medium heat until it is steaming. Gradually add a bit to the egg mixture, stir to combine, then add to the saucepan. (By adding a bit to the egg mixture first, it will help prevent getting scrambled eggs).
3. Stir over low heat, stirrig constantly, for 5 - 8 minutes or until slightly thickened. Do not boil.
4. Pour the sauce into a bowl. Place a piece of plastic wrap on the surface of the sauce. Chill.