Vanila Crème Anglaise

This is such an good topping that can be used on just about anything where you may not want to use a heavier frosting, or where it is inappropriate to use something heavy and you just need a little something.

Ingredients:

3/4 Cup Heavy Cream

3/4 Cup Whole Milk

1/3 Cup Granulated Sugar

3 Egg Yolks

1 teaspoon Vanilla

In a saucepan heat cream and milk over medium heat. Cream needs to simmer but not boil. While that is heating, in a medium sized mixing bowl, combine sugar and egg yolks mix with hand blender until well blended. Gradually pour heated cream into egg mixture makin sure to wisk continually while adding, no cooked eggs in the creme please! continue adding, and mixing, until everything is well incorperated.
Return entire mixture to saucepan and then reture the saucepan to the stove, continue to cook and stir on medium-low heat until mixture coats the back of a spook, about another 5 minutes.
Strain using a fine mesh sieve. Add vanilla stir till combined.

Anglaise can be served warm, room temp, or chilled.