Active Time:
15 mins
Total Time:
45 mins
Yield:
2 cups
Cook Mode
(Keep screen awake)
Ingredients
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3 large egg yolks
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1/4 cup sugar
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2 teaspoons cornstarch
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1 1/4 cups milk
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1/2 teaspoon pure vanilla extract
Directions
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In a medium bowl, whisk the egg yolks with the sugar and cornstarch. In a small saucepan, heat the milk. Gradually add the milk to the egg yolk mixture in a thin stream, whisking constantly, until the mixture is smooth.
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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. Stir in the vanilla, transfer the crème anglaise to a serving bowl and serve.
Make Ahead
The crème anglaise can be refrigerated for up to 3 days.
Originally appeared: October 2008