CREME ANGLAISE

Creme Anglaise

Serve with fresh berries or other fruit.

4 egg yolks, beaten
1/4 cup granulated sugar
1/4 teaspoon salt
Dash of ground nutmeg
1 1/2 cups warm milk
1 teaspoon vanilla extract

Combine first 4 ingredients in top of double boiler; bring water to a boil. Gradually add milk, stirring constantly. Cook over low heat, stirring occasionally, until sauce thickens and reaches 160 degrees F (about 15 minutes). Remove from heat, and stir in vanilla extract; cool. Cover with plastic wrap, gently pressing directly on sauce; chill.