Creme Anglaise

Ingredients:

• 1 cup heavy cream
• 3 teaspoons vanilla extract
• 4 egg yolks
• 1/3 cup plus 2 Tbsp white sugar

Directions:

1. Fill a large bowl with ice. Place another bowl, big enough to hold the final product, on the ice.
   
2. In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
3. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
4. Pour into the cold bowl to stop the cooking process.
5. Serve warm or cold. To reheat, place in double boiler pan and heat slowly.