Name: Crème Anglaise
Total time: 45 min
Ingredients: 3 large egg yolks; 1/4 cup sugar; 2 teaspoons cornstarch; 1 1/4 cups milk; 1/2 teaspoon pure vanilla extract

Active Time:

15 mins

Total Time:

45 mins

Yield:

2 cups

Ingredients

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

Directions

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.
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.