Creme Anglaise

Set up an ice water bath by filling a large bowl halfway with icy water. Place a medium bowl inside it, fitted with a strainer. Set aside.

In a medium saucepan, bring the heavy cream and milk to a simmer (just below a boil) on medium heat.

In a medium, heat-proof mixing bowl, whisk the egg yolks and sugar until well combined. Slowly dribble in some of the hot milk, to temper the egg mixture.

Gradually add the remainder of the milk mixture into the egg and sugar and whisk well.

Pour the custard back into the same saucepan, and place over medium heat. Stir constantly with a wooden spoon until a thermometer reaches 180 degrees Fahrenheit.

If the custard gets too hot, remove it off the heat.

When the custard is done, it should have thickened slightly, and will coat the back of a wooden spoon.

Pour custard through the strainer to stop the cooking process. Remove the strainer. Allow the custard to cool slightly before adding the vanilla extract. Chill and store, covered, in the refrigerator.