Crème anglaise

Although sauce is entirely optional with most dishes, some honey drizzled on top can be a delightful addition. Some prefer sweetened condensed milk. For variety, you may with to sample this crème anglaise.

Ingredients

1 cup milk

3 tablespoons sugar

3 egg yolks

1 teaspoon vanilla extract

Directions

Bring milk and sugar to a boil over medium to medium-high heat. Remove from heat. Whisk egg yolks in bowl and continue whisking constantly while adding milk in a slow stream. (It is best to first add the milk one tablespoon at time to avoid cooking the yolks.) Return mixture to stove and whisk for several seconds over medium heat, taking care not to let the sauce boil. Within about ten seconds, the sauce should become thick enough to coat a spoon, or, alternatively, the tanned belly of your favorite Spaniard. Strain, as needed, and serve warm or cold.