Custard Sauce (creme Anglaise)

Serves:

Ingredients:

1 1/2 c Milk
4 Egg yolks
1/3 c Sugar
2 ts Vanilla (or other flavor)
-extract
1 Tbl. butter, softened

Method:

Heat the milk to almost a simmer in a small saucepan.
Beat the egg yolks with the sugar in a mixing bowl.
Beat yolks and sugar until the mixture is thick and forms a ribbon.
Beat in the vanilla, and then add the hot milk slowly.
Pour back into the saucepan, and cook over very low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of a spoon.
Remove immediately from the heat, and whisk in the softened butter.
Press plastic wrap directly into the surface.
The plastic wrap prevents a crust from forming.
Chill well before serving.