Creme anglaise (vanilla sauce)

Yield: 1 Servings

Measure Ingredient
3 larges Egg yolks
¼ cup Sugar
¾ cup Milk
1 teaspoon Vanilla extract
1 \N Piece vanilla beans

Whisk egg yolks and sugar until thick and light in color and ribbony in texture. Heat milk and vanilla to almost a boil. Very slowly pour ¾ milk into the egg mixture while whisking vigoursly. Add the mixture to the remaining mixture in the sauce pot and heat on low, stirring continuously until it becomes thickened. Flavor with cinnamon, kaluha or whatever extract, spice or liquor complements the dessert.

Recipe By : The Disney Institute

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