Creme Anglaise

Directions

1. 1
   Heat the cream over low heat; add sugar and stir until dissolved.
2. 2
   Pour 1/3 of the cream and sugar into the beaten yolks and combine.
3. 3
   Put the mixture back into the saucepan with the rest of the cream and sugar.
4. 4
   Heat on low, stirring constantly until thickened.
5. 5
   Make sure you don't let it boil -- it will curdle.
6. 6
   Put in a clean bowl and add the remaining ingredients.