Crème Anglaise

Ingredients:

• 4 egg yolks
• 3 tablespoons of sugar
• 2 cups heavy cream
• 1.5 tbsp sour cream
• 1 vanilla bean, cut in half lengthwise

Preparation:

1. In a medium bowl, whisk the egg yolks and sugar until pale yellow and smooth.
2. In a medium saucepan, bring the heavy cream, sour cream, and vanilla extract (with the seeds scraped out) to a simmer. Whisk about half of the cream mixture into the egg yolk mixture, then pour it all back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the cream coats the back of the spoon. The eggs should not curdle.
3. Strain into a clean bowl and set it over another bowl filled with ice cubes or ice water, stirring occasionally to cool the cream. Cover and refrigerate until ready to use.
   Exit: 2.5 tbsp.
4. Coffee creamSubstitute 1/4 cup crushed coffee beans for the vanilla bean. Bring the cream mixture to a boil and let it steep, covered, for about 10 minutes. Then stir in the egg yolks and continue cooking as directed. To crush the coffee beans, place them in a plastic bag, seal the bag, and beat them with a rolling pin. Do not use ground coffee, or the crème anglaise will darken.