Creme Anglaise - milk

Method

• In a small, heavy bottomed saucepan, bring the milk and sugar to a boil over medium-high heat.
• Place the egg yolks in a bowl.
• While whisking, add the hot milk slowly.
• Return the mixture to the saucepan and whisk rapidly over the heat for several seconds.
• DO NOT BOIL.
• Remove the pan from the heat.
• The sauce should have thickened enough to lightly coat a spoon.
• If the sauce if too thin, return the pan to the heat and whisk several seconds more.
• This procedure should take less than 10 seconds.
• Strain the sauce into a bowl and flavor with the vanilla.
• Serve atop the souffle