Crème anglaise (English cream)

Crème anglaise is a light custard dessert cream or sauce. This cream can be used as the base for crème brûlée and ice cream, as a dessert itself (such as in Ile flottante) or poured over cakes, tarts and fruit.

Ingredients:
1 cup heavy cream
2 teaspoons pure vanilla extract or 1 vanilla bean
4 large egg yolks
4 tablespoons sugar

Combine all ingredients in a sauce pot over medium heat. Bring just to the simmer, whisking frequently, don't let boil or the eggs will curdle. Cook for one minute and remove from the heat. Strain through a fine mesh sieve and chill until ready to use.