Creme Anglaise (Dessert Topping)
How to Make Creme Anglaise (Dessert Topping)
- In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
- While cream is heating, whisk together egg yolks and sugar until smooth. Turn heat to low setting and slowly pour 1/2 cup of hot cream mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining cream mixture in the pan, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon