Crème Anglaise (custard sauce)

Ingredients

1 cp	Whole milk
1 tsp	vanilla
3	Egg yolks
50 g (1/4 cp)	sugar

You will need: A whisk and to be professional, a big bowl of ice water

1. Separate yolks into a medium bowl and add sugar. Whisk gently into a paste.
2. Warm milk and vanilla in a small pot to simmer without burning to the bottom
3. Arrange the bowl in such a way that you can pour into it with one hand and whisk with the other hand. The easiest way to do this is to put the bowl in an open pot with a towel between bowl and pot to secure it.
4. When milk is at a simmer, pour it very slowly into the yolk paste while whisking gently but continuously (the idea is to not cook the eggs with the hot liquid)
5. Pour mixture immediately back into pot, scraping the sides.
6. Now is the tricky part: Cook mixture over fairly low heat while whisking constantly until it thickens very slightly. If you pull the spoon out and draw a line on the back with your finger it will stay.
7. As soon as it’s thickened, remove from heat. At this point the professionals do the following but it’s optional:
1. place the pot in ice water and keep stirring until it’s cool enough not to cook any further
2. pour it through a strainer and into the fridge.

The sweet sauce thickens further in the fridge.

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