Ingredients

• Ingredients
  1. 3 large egg yolks
  2. 1/4 cup sugar
  3. 2 teaspoons cornstarch
  4. 1 1/4 cups milk
  5. 1/2 teaspoon pure vanilla extract

Directions

1. In a medium bowl, whisk the egg yolks with the sugar and cornstarch. In a small saucepan, heat the milk. Gradually add the milk to the egg yolk mixture in a thin stream, whisking constantly, until the mixture is smooth.
2. Return the mixture to the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce is thick enough to coat the back of the spoon, about 6 minutes. Stir in the vanilla, transfer the crème anglaise to a serving bowl and serve.

Make Ahead

The crème anglaise can be refrigerated for up to 3 days.

Serve With

Almond Cake with Pears and Crème Anglaise.