Prep. time: 5 minutes
Cooking time: Very fast

Crème anglaise, or custard cream, can be served hot or cold as an accompaniment to countless desserts.

Use a bain-marie or double boiler, or a bowl that you can set over a saucepan of simmering water. 

1. put the eggs and the sugar into a bowl or the upper part of a double boiler; whisk until the mixture is light and forms a ribbon when you lift the whisk; 
2. bring the milk to the boiling point in a saucepan and simmer for about 1 minute with the chosen flavoring;
3. gradually mix the milk into the egg mixture, whisking constantly; remove the mixture from the heat once it shows the first signs of simmering;
4. reduce the heat; return the pan to the heat and cook gently until the sauce has thickened enough to coat the back of a spoon; 
5. strain if necessary.