White Chocolate Creme Anglaise

Makes about 2 cups

• 3/4 cup Heavy Cream
• 3/4 cup Milk
• 1/3 cup Granulated Sugar
• 3 large Egg Yolks
• 3 1/2 oz. White Chocolate (chopped or chips), about 1/2 cup
• 1 tsp. Vanilla Extract

1. In a medium mixing bowl, combine the sugar and egg yolks and cream (whisk until well blended and pale yellow in color).
2. Combine the cream and milk in a saucepan over medium heat.  Bring to a simmer, then remove from heat.  Pour about 1/2 cup of the cream mixture over the eggs and whisk well to blend and temper the yolks.
3. Return the saucepan to the stove (over medium heat) and whisk the egg mixture into it.  Use a wooden spoon and rubber spatula to stir the anglaise (sauce) until it begins to thicken and coat the back of the spoon, about 5 minutes. (*be sure to scrape along the entire bottom of the pan, and in the corners while stirring – or you’ll get scrambled egg bits in your sauce!!!*)
4. Once thickened, removed from heat and strain through a fine mesh sieve into a clean bowl.  Add the white chocolate to the bowl, and whisk the anglaise until the chocolate is completely melted.
5. Add the vanilla and whisk again to combine.