Creme Anglaise

Serve with fresh berries or other fruit.

Ingredients

• 4 egg yolks, beaten
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• Dash of ground nutmeg
• 1 1/2 cups warm milk
• 1 teaspoon vanilla extract

Instructions

1. Combine first 4 ingredients in top of double boiler; bring water to a boil. Gradually add milk, stirring constantly. Cook over low heat, stirring occasionally, until sauce thickens and reaches 160 degrees F (about 15 minutes).
2. Remove from heat, and stir in vanilla extract; cool.
3. Cover with plastic wrap, gently pressing directly on sauce; chill.