Classic French Vanilla Sauce (Creme Anglaise) (theredheadbaker)

1 c whole milk
1 c whipping cream
6 large egg yolks
1/4 c & 2 T sugar
1 t vanilla

Combine milk and cream in heavy medium saucepan over medium heat. Bring milk mix to simmer. Remove from the heat. In a medium mixing bowl, vigorously whisk the egg yolks and sugar until thickened and light in color. Gradually whisk a quarter of the hot milk mix into yolk mix. Return the yolk/milk mix back to the saucepan. Stir with a wooden spoon over low heat until custard thickens, about 5 min. Do not allow the custard to boil. Strain the sauce through a fine-mesh sieve into a bowl, then stir in vanilla extract. Press a piece of plastic wrap directly on the surface of the custard and cool to room temp, then chill in the refrigerator. Makes 2 cups.



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