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