Creme Anglaise

Directions

1. 1
   In a medium bowl, whisk the egg yolks with the sugar and cornstarch.
2. 2
   In a small saucepan, heat the milk.
3. 3
   Gradually add the milk to the egg yolk mixture in a thin stream, whisking constantly, until the mixture is smooth.
4. 4
   Return the mixture to the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce is thick enough to coat the back of the spoon, about 6 minutes.
5. 5
   Stir in the vanilla, transfer the creme anglaise to a serving bowl and serve.