Creme Anglaise

Next week's TWD is Chocolate Souffle. I was reading over the recipe and in the side bar where Dorie puts serving suggestions is this little blip "...but it's awfully good with Creme Anglaise". Since I plan on making the souffle I thought I would make the custard sauce, so, when I got home tonight, I gathered all the ingredients and gave it a go.

To say that I was a bit nervous about making this was an understatement.  I have never made anything custard like before. But, it was really easy to throw together. Bring some cream and milk to a boil. Add it to some beaten egg yolks and sugar. Cook to between 170 and 180 degrees. Add vanilla and chill.  I don't think it took 10 minutes (maybe 15) to finish. I think it got to the correct temperature pretty quick, and I may have heated it a tad over the 180 degree max, but it tasted great. 

I can't wait to try it over the souffle, once I work up the courage to bake it. :)