Creme Anglaise Sauce

posted by Angel 11-26-98 5:27 AM

Creme Anglaise Sauce

3 egg yolks
1 1/4 cups hot milk
2 teaspoons vanilla
1/3 cup granulated sugar
1 tablespoon soft butter
1 tablespoon run (optional)

Beat egg yolks in a 1 1/2 quart stainless steel or enamel saucepan until thick, about 1 minute. Gradually beat in sugar, and beat in hot milk in droplets. Stir over moderately low heat with wooden spoon until sauce thickens enough to coat the spoon. So not let it simmer or egg yolks will curdle. Stir in vanilla and butter and rum, if used. Serve warm or cool.

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