Crème Anglaise

Ingredients:

1 cup milk
3/4 cup heavy cream
4 egg yolks
1/3 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt

Instructions:

1. Combine milk and cream in a medium sauce pot. Turn heat to medium high and begin to heat to 170-180 degrees.
2. While milk heats up, whisk together egg yolks and sugar until they form a smooth paste.
3. Once milk reaches 170-180 degrees, slowly drizzle into egg yolk mixture while whisking continuously to keep the eggs from curdling.
4. Once milk and egg mixture is combined, return mixture to pot, add vanilla and salt, and heat to 180-190 degrees while whisking occasionally.
5. Once mixture reaches 180-190 degrees, turn off heat, transfer to a clean bowl, and refrigerate for 1-2 hours or overnight.