1tbspspure vanilla extract(variation: 1 vanilla bean* - see notes for instructions)
Instructions
Combine the egg yolks and sugar in a stainless steel bowl. Whip until thick and light.
Scald the milk and heavy cream in a boiling water bath or over direct heat.
Add a little bit of the milk slowly to the egg/sugar mixture, while constantly stirring with the whip. This is called "tempering" the mixture.
Set the bowl in a pan of simmering water. Heat it, stirring constantly, until it thickens enough to coat the back of a spoon or until it reaches 180°F (82°C).
Immediately remove the bowl from the heat and set it in a pan of cold water to stop the cooking. Stir in the vanilla. Stir the sauce occasionally as it cools.
Notes
Variations:*You may substitute the pure vanilla extract with a vanilla bean. Simply split the bean in the middle, scrap off the seeds, and place the split bean and seeds in with the milk and heavy cream in the saucepan. Remember to remove the vanilla bean when adding to the egg/sugar mixture.Chocolate Crème Anglaise - Melt 6 ounces of semi-sweet baking chocolate, and add to the Crème Anglaise when the mixture is still warm. (Not Hot)Coffee Crème Anglaise - Add 2 tsp of instant coffee powder to the warm custard sauce and stir well.