Crème Anglaise

• Custard Sauce
• 6 egg yolks
• 2 oz. sugar
• ⅛

In the top of a double boiler, but not over any heat, beat the egg yolks, sugar, and salt together until the mixture is pale yellow and forms a ribbon. Scald the cream and pour it slowly into the egg mixture, stirring constantly with a wooden spoon or wire whisk. Pour hot, not boiling, water into the lower part of the double boiler. Replace the top part with the custard and cook, stirring const