Creme Anglaise

Directions

1. 1
   Beat together egg yolks and sugar until thick and pale.
2. 2
   In a saucepan, combine milk and cream and bring to simmer, stirring.
3. 3
   Add cream to yolks in a thin stream, whisking.
4. 4
   Transfer custard to pan, stirring, and cook over moderately-low heat, until it coats back of spoon, but do not let it boil.
5. 5
   Strain custard through a fine sieve into a metal bowl set over a larger bowl of ice and cold water.
6. 6
   Stir in vanilla and let custard cool, stirring occasionally.
7. 7
   Place plastic wrap directly onto surface of custard and chill until ready to use.