Creme Anglaise (Custard Sauce)

Instructions

1. Combine the cream and 1 Tbs. sugar in a saucepan and bring to a simmer.
2. Beat the egg yolks with the remaining sugar until the color has lightened and the eggs are a bit foamy.
3. Whisk about half of the hot cream into the eggs, and continue whisking until smooth.
4. Add the egg mixture to the saucepan along with the vanilla. Cook slowly, whisking frequently, until the sauce has a medium-thick consistency.