Anglaise (vanilla) Sauce

By grassickkitchen

Ingredients

• 4 egg yolks
• 2 cups half and half
• 1 Tbp kirchwasser
• 2 tsp clear vanilla extract
• 1/2 cup sugar

Preparation

Step 1

In a small sauce pan mix egg yolks, sugar and 1 cup or cream and blend together until smooth. Scald over medium heat, but don't boil. Have a strainer and 1 cup of cream on ice waiting. Once the mixture is about to boil, quickly strain into the chilled cream. Stir to blend. When the sauce thickens a little add the vanilla and Kirsch. Serve over your favorite dessert or crepes.