Crème  Anglaise

2 cups milk or 1 cup milk and 1 cup half and half
½ cup sugar
5 egg yolks
1 tsp vanilla

Bring milk to a simmer over medium heat.  Beat sugar and egg yolks at high speed with an electric mixer until pale and mixture forms a ribbon.

Gradually add hot milk to egg yolk mixture, whisking until blended; return to saucepan.  Cook over low heat, stirring constantly, until custard thickens and coats a spoon.  Remove from heat; pour through a wire-mesh strainer into a bowl, and cool 10 minutes.  Stir in vanilla.  Cover and chill.  Yield: 2 cups


Ultimate pg. 397