2 cups milk4 – 5 egg yolks (depending on the size of the eggs)6 tablespoons sugar½ teaspoon salt½ teaspoon vanilla extract Scald the milk and keep it hot in the top of a double boiler. In a bowl, beat the egg yolks with the salt and sugar until they are fluffy. Still beating with a… Continue reading Crème Anglaise: basic custard sauce (The Vegetarian Epicure)