CRÈME ANGLAISE (French Custard Sauce)

Only 4 ingredients

Heat milk with half the sugar in a saucepan and remove when it starts to bubble; don't let it boil.

Whisk egg yolks and sugar until slightly thickened.

Add about 3/4 of hot milk gradually while constantly whisking and immediately transfer to the saucepan again.

Stir constantly over low heat until it thickens, but also stop a few times and check that it's not starting to boil.

It should've thickened and leave a path when a finger is drawn acrodd the spoon.

Strain into a bowl to remove any solids that might've formed and add vanilla

Cool it down faster by stirring it on top of a larger bowl with ice water 🧊 💦

Or cover with plastic touching the whole surface and let cool down, then refrigerate.

Serve with bread puddings, fruit, shortcake, slices of cake, waffles.