Creme Anglaise

2 cups milk
6 egg yolks, beaten
2/3 cup sugar
1 tbsp pure vanilla

Warm milk over med-low heat. Add sugar and dissolve. Add egg yolks one at a time, making sure the milk is not to hot. Stir constantly. Add vanilla. Cool over a bed of ice, stirring constantly.

Creme Anglais can be used with rich desserts, and is often used in conjunction with berry sauces.