Creme Anglaise

Directions

1. 1
   In a small, heavy bottomed saucepan, bring the milk and sugar to a boil over medium-high heat.
2. 2
   Place the egg yolks in a bowl.
3. 3
   While whisking, add the hot milk slowly.
4. 4
   Return the mixture to the saucepan and whisk rapidly over the heat for several seconds.
5. 5
   DO NOT BOIL.
6. 6
   Remove the pan from the heat.
7. 7
   The sauce should have thickened enough to lightly coat a spoon.
8. 8
   If the sauce if too thin, return the pan to the heat and whisk several seconds more.
9. 9
   This procedure should take less than 10 seconds.
10. 10
    Strain the sauce into a bowl and flavor with the vanilla.
11. 11
    Serve atop the souffle