Creme Anglaise

Directions

1. 1
   In saucepan, heat together cream, milk and half of the sugar over medium heat until steaming and bubbles form around edge.
2. 2
   Meanwhile, in bowl, whisk egg yolks with remaining sugar. Whisk in about half of the hot cream mixture in thin stream; stir back into pan. Cook over low heat, stirring constantly, until thick enough to coat back of spoon, about 5 minutes.
3. 3
   Strain into clean bowl; stir in vanilla. Place plastic wrap directly on surface; let cool. Refrigerate until cold, at least 1 hour.
4. 4
   (Make ahead: Refrigerate for up to 3 days.).
5. 5
   Variations:
6. 6
   Eggnog Creme Anglaise: Omit vanilla. Stir 2 tbsp dark rum and 1/4 tsp grated nutmeg into finished sauce.
7. 7
   Orange Whisky Creme Anglaise: Omit vanilla. Add 1 tsp grated orange rind to cream mixture before heating. Stir 2 tbsp whisky or Cointreau into finished sauce.
8. 8
   Rum Spiked Creme Anglaise: Stir 2 tbsp to 1/4 cup rum into finished sauce.