Creme Anglaise
"This basic and delicious vanilla sauce is one of the culinary staples of dessert-making in France. Sometimes difficult to achieve because the cooking process must sit in right at the boiling point: one second too soon and your sauce is not as thick as you would like and one second too late, it will be a scrambled mess. My special trick at the bottom will make this an easy, no fuss, no problem favorite of yours... Enjoy!..."
INGREDIENTS
•
1 cup whole milk
•
1 vanilla bean
•
4 large egg yolks
•
1/4 cup sugar
ADVERTISEMENT