Creme Anglaise (Custard Sauce)

Instructions

1. 1

   Combine the cream and 1 Tbs. sugar in a saucepan and bring to a simmer.

2. 2

   Beat the egg yolks with the remaining sugar until the color has lightened and the eggs are a bit foamy.

3. 3

   Whisk about half of the hot cream into the eggs, and continue whisking until smooth.

4. 4

   Add the egg mixture to the saucepan along with the vanilla. Cook slowly, whisking frequently, until the sauce has a medium-thick consistency.