Instructions: For Creme Anglaise:
Bring milk and cream to boil in heavy saucepan.

Meanwhile, beat egg yolks and sugar in mixer,until pale yellow and forms a ribbon when beraters are lifted, about 7 minutes.

Slowly pour 1 cup of hot liquid into yolks, beating constantly.

Transfer yolk mixture to milk and cream in saucepan and stir constantly over medium-low heat until it thickens enough to caot the back of a spoon. DO NOT BOIL.

Strain into a large bowl set into a larger bvowl of ice water and cool to room temperature, stirring occasionally. Cover and refrigerate for at least two hours.

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