Crème Anglaise

Yield: ~2 Cups

Ingredients:

• 1 1/2 cups whole milk
• 5 large egg yolks
• 1/4 cup sugar
• 1 pinch salt
• 1 teaspoon vanilla extract

Directions:

1. Heat milk over medium heat until steaming, about 3 minutes.
2. Meanwhile, whisk yolks, sugar, and salt together in medium bowl until pale yellow in color, about 1 minute.
3. Slowly pour 1/2 cup hot milk into yolk mixture to temper, whisking constantly.
4. Return mixture to saucepan and cook over low heat, stirring constantly with wooden spoon, until mixture thickens slightly, coats back of spoon with thin film, and registers 175˚F to 180˚F on instant-read thermometer, 5 to 8 minutes.
5. Immediately pour mixture through fine-mesh strainer into medium bowl set over an ice bath and stir in vanilla extract.
6. Transfer to clean, airtight container, pressing piece of plastic wrap flush against surface to prevent sauce from forming skin.
7. Cover and refrigerate until ready to use, up to 2 days.