Creme Anglaise (Custard)

Creme Anglaise (Custard)
(From Williams Sonoma "Christmas")
(Makes about 2 cups)

Ingredients:

2 cups whole milk
2 eggs and 1 egg yolk
1/3 cup brown sugar
2 tsp vanilla

Directions

1. Take a small pot, rinse with water, shake excess water out and add the milk. Over medium low heat, heat the milk for about 5 minutes until bubbles start to form around the edge of the pot.

2. Whisk the eggs and sugar together in a bowl. Add the vanilla.  Dribble in about half of the hot milk into the egg mixture, whisking constantly to temper the eggs.

3. Slow pour the egg mixture back into the hot milk on the stove. Stirring constantly, increase the heat a little to thicken the custard. Don't let it boil! It's ready when it coats the back of a spoon and feels thick when stirring (the recipe said 8 minutes, mine took about 15).

4. Strain the custard through a sieve, wrap in plastic wrap with the wrap touching the custard to avoid the "skin" from forming. Refrigerate minimum 2 hours up to 2 days before using.