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    Creme Anglaise Sauce


    Source of Recipe


    www.ichef.com

    List of Ingredients




    3 egg yolks
    1/3 cup sugar
    1 1/4 cups hot milk
    2 teaspoons vanilla
    1 tablespoon softened butter
    1 tablespoon rum, optional

    Recipe



    Beat the egg yolks in a 1 1/2-quart stainless steel or enameled saucepan until thick, about 1 minute. Gradually beat in sugar and beat in hot milk in droplets. Stir over moderately low heat with wooden spoon until sauce thickens enough to coat the spoon. Do not let it simmer or the egg yolks will curdle. Stir in vanilla and butter and optional rum. Serve warm or cool.
 

 

 

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