Crème Anglaise

Instructions

• Heat cream and vanilla in a small heavy saucepan over medium heat until bubbles form at the edges.
• While cream mixture is heating, whisk together egg yolks and sugar in a large bowl until smooth.
• Slowly pour 1/2 cup hot cream mixture into egg yolk mixture, whisking constantly. Gradually add egg yolk mixture back to remaining cream mixture in the saucepan, whisking constantly. Continue to cook, stirring constantly, until mixture coats the back of a spoon.