Crème anglaise (custard sauce)

Ingredients

• 2 cups whole milk
• 4 egg yolks
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Step-by-step preparation

1. In a medium saucepan, heat the milk over medium heat until hot but not boiling.
2. In a large bowl, whisk the egg yolks with the sugar until well combined.
3. Add the hot milk to the egg mixture little by little, whisking constantly so the yolks don’t cook.
4. Once all the milk is added, pour the mixture back into the saucepan and heat over medium-low heat, stirring constantly with a wooden spoon, until it thickens into a smooth sauce. Don’t let it boil, or the yolks may curdle.
5. Remove from the heat and stir in the vanilla until well combined.
6. Transfer the crème anglaise to an airtight container and let it cool to room temperature, then refrigerate for at least an hour before serving.