Categories: Breakfast

Ingredients

• 4 egg yolks
• 1/4 cup sugar
• Pinch of salt
• 2 tsp pure vanilla extract
• 1 cup heavy cream

Directions

1. Whisk together the egg yolks, sugar, salt and vanilla in a small mixing bowl.

2. Warm the cream in a saucepan and, when it’s hot to the touch, stir a few tbsp of the warmed cream into the egg mixture to temper the eggs. Add the remainder of the cream to the eggs, whisking constantly, then pour the mixture back into the pan. Cook, stirring, over medium-low heat, until the sauce barely coats the back of a spoon.

3. Transfer the creme anglaise to a clean bowl (set in a larger bowl full of ice, if possible) and stir it until cool. Press a piece of plastic wrap against the surface of the cooled sauce to keep it from forming a skin and store in the fridge until you’re ready to use it.

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