Creme Anglaise Sauce

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 6 egg yolks
• 1 teaspoon vanilla extract

Directions

1. In a medium saucepan, combine the cream and sugar and set over medium-high heat. Cook, stirring occasionally, until the mixture is just about to simmer.
2. In a medium bowl, whisk together the egg yolks and vanilla until combined.
3. Slowly add about a cup of the hot cream mixture to the egg yolks, whisking constantly. Add another cup of the hot cream mixture, whisking constantly.
4. Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
5. Strain the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature.
6. Serve the creme anglaise over ice cream, cake, or other desserts.

Interesting Facts

• Creme Anglaise is also known as custard sauce or French Vanilla sauce.
• It is a classic French dessert sauce and is served over a variety of desserts.
• It can be flavored with other ingredients such as chocolate, coffee, and fruit.