Creme Anglaise for Beggar's Purses
- Yield: Makes 1 1/2 cups
- 1 cup milk
- 3 tablespoons sugar
- 3 large egg yolks
- 3/4 teaspoon pure vanilla extract
In a small, heavy-bottomed saucepan, bring milk and sugar to a simmer over medium-high heat.
Place egg yolks in a bowl. Slowly add the hot milk, whisking constantly. Return to the saucepan, and whisk rapidly over medium heat for several seconds. Do not boil. Remove from heat. The sauce should have thickened enough to lightly coat a spoon. If the sauce is too thin, return the pan to the heat, and whisk several seconds more. The whole process should take less than 10 seconds.
Strain through a fine sieve into a bowl, and stir in vanilla. Serve either hot or cold. If serving cold, cover surface with plastic wrap, and refrigerate. The sauce will be slightly thicker when cold.