Rouxbe

• 1 cup whipping cream - can substitute with heavy cream
• 2 egg yolks
• 1/4 tsp vanilla extract
• 1 tsp icing sugar

Over medium-low, heat cream to just before the boiling point. While the cream is heating up prepare an ice bath to later cool the crème anglaise and to stop the cooking process.

Once the cream is hot enough whisk a few tablespoons into the egg yolks. Whisk constantly while adding the remaining cream. Then add vanilla extract and icing sugar. Return the cream mix to a clean pot and cook over medium low heat.

Cook to just before the boiling point. Do not let the sauce come to a boil. Strain the sauce into a clean bowl and immediately place into the ice bath. Stir for a few minutes to cool the sauce.

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