Crème Anglaise

Serves 6
  • 6 egg yolks

  • 1/2 cup superfine sugar

  • 2 cups half-and-half

  • 1 tsp. vanilla


In a medium mixing bowl, whisk egg yolks and sugar until slightly thickened. In a medium saucepan, heat half-and-half over medium heat until small bubbles form around the edge of the pan. Slowly whisk hot half-and-half into egg mixture; return mixture to saucepan and continue cooking over medium heat, stirring constantly with heatproof rubber spatula until sauce is the consistency of heavy cream and reaches 170° on an instant-read thermometer (10-15 min.). Pour sauce through a fine-mesh strainer; stir in vanilla. Refrigerate until completely cooled; cover until ready to use.