Creme Anglaise-Dessert Sauce and so much more

Makes about 2 cups.
 
4 large eggs yolks, beaten.
1/3 cup sugar
Pinch of salt
2 cups of milk, or heavy cream, or 1 cup of each
1 tsp vanilla extract (my favorite is Everland vanilla extract found at HomeGoods and online)

1. In a saucepan heat the milk to a simmer. Remove from the heat and keep warm.
2. Place the egg yolks and the sugar into a mixing bowl. Whisk until the mixture is light and thick. 
3. Gradually whisk the scalded milk into the egg yolk mixture. Place the bowl over the top of a double boiler over barely simmering water. 
4. Cook, whisking constantly, until the mixture coats the back of a spoon and leaves an open trail when you run your finger through it. It should take about 8 minutes of cooking time or until the temperature of the sauce reaches 175 degrees when using an instant read thermometer. 
5. Remove the sauce from the heat and strain it though a fine strainer.  Stir in the vanilla and allow the sauce to cool.  
6. Serve cold or at room temperature. Refrigerate for up to 4 days.  

 
 
Ways to use crème anglaise:
Dessert sauce served with berries, cake, tarts, pies.
Custards and puddings
Ice cream base
Buttercream base
 
For variations and ways to use crème anglaise, go here: CREME ANGLAISE TAKES TO MANY VARIATIONS