Creme Anglaise (Vanilla Sauce)

         Yield: 1 Servings
    Categories: Cakes, Sauces, Pies & dess

      3 lg Egg yolks
    1/4 c  Sugar
    3/4 c  Milk
      1 ts Vanilla extract
      1    Piece vanilla beans
 
  Whisk egg yolks and sugar until thick and light in color and ribbony in
  texture. Heat milk and vanilla to almost a boil. Very slowly pour 3/4 milk
  into the egg mixture while whisking vigoursly. Add the mixture to the
  remaining mixture in the sauce pot and heat on low, stirring continuously
  until it becomes thickened. Flavor with cinnamon, kaluha or whatever
  extract, spice or liquor complements the dessert.
  
  Posted to MealMaster Recipes List, Digest #157