Creme Anglaise - cooking recipe

Ingredients

1 cup whipping cream or 1 cup 18% cream
1 cup milk
1/4 cup granulated sugar
6 egg yolks
1 teaspoon vanilla

Preparation

In saucepan, heat together cream, milk and half of the sugar over medium heat until steaming and bubbles form around edge.
Meanwhile, in bowl, whisk egg yolks with remaining sugar. Whisk in about half of the hot cream mixture in thin stream; stir back into pan. Cook over low heat, stirring constantly, until thick enough to coat back of spoon, about 5 minutes.
Strain into clean bowl; stir in vanilla. Place plastic wrap directly on surface; let cool. Refrigerate until cold, at least 1 hour.
(Make ahead: Refrigerate for up to 3 days.).
Variations:
Eggnog Creme Anglaise: Omit vanilla. Stir 2 tbsp dark rum and 1/4 tsp grated nutmeg into finished sauce.
Orange Whisky Creme Anglaise: Omit vanilla. Add 1 tsp grated orange rind to cream mixture before heating. Stir 2 tbsp whisky or Cointreau into finished sauce.
Rum Spiked Creme Anglaise: Stir 2 tbsp to 1/4 cup rum into finished sauce.