Creme Anglaise

Directions

Bring milk & sugar to boil with vanilla bean; temporarily remove from burner.

In a bowl, whisk yolks to liquefy, then temper by whisking in 1/4 of the boiling milk (*whisk continually & quickly to avoid cooking the yolks).

Return milk mixture to heat & whisk yolk mixture in.

Continue whisking apx. 1 minute until thickened (mixture should 'coat' the back of a spoon).

Strain into clean bowl and whisk 1 minute to cool.

Cool by placing in larger bowl of ice water; cover with saran wrap and refrigerate immediately.

Keeps 24-36 hours in refrigerator.