Crème Anglaise—Classic Custard Sauce

Whisk the egg yolks in a 2-quart stainless-steel saucepan, adding the sugar by spoonfuls. Continue whisking for 2 to 3 minutes, until the yolks are thick and pale yellow and “form the ribbon” (see page 100). By dribbles at first, stir in the hot milk.

Set over moderate heat, stirring slowly and continuously with a wooden spoon, reaching all over the bottom of the pan as the custard gradually heats and thickens—do not let it come near the boil. If it seems to be getting too hot, lift pan up, then continue as the sauce thickens. You are almost there when surface bubbles begin to disappear and you may see a whiff of steam arise.

When Is It Done? It coats the spoon in a light, creamy layer.