Creme Anglaise

Step 1

Heat cream, sugar and salt over medium heat until it is just below a boil.

Step 2

Temper into lightly beaten egg yolks.

Step 3

Pour everything back in the pan and cook, stirring constantly, until slightly thickened. Don't let it boil, but the mixture should coat the back of a spoon. If you're unsure, use your instant read thermometer. The mixture should be at least 160 degrees, F, but no more than 180F.

Step 4

Strain into a bowl set into an ice bath.

Step 5

Add vanilla (if using) and stir to chill quickly.