Classic Vanilla Cream (Crème Anglaise Style)

Gently warm 500 ml Milk (whole) in a saucepan over medium heat until it's almost simmering, but do not let it boil. Aim for a temperature of about 85°C (185°F).

In a separate heatproof bowl, whisk together the yolks from , 80 gr Sugar, and ¹/₂ tsp Table salt until the mixture is light in color and slightly thickened.

(If desired, for a thicker cream: add 1–1.5 tbsp. starch or 1–1.5 tbsp. flour to the mixture and beat well until smooth and lump-free.)

Slowly pour about half of the warm milk into the egg mixture, whisking constantly to temper the eggs and prevent scrambling. Once combined, pour the tempered egg mixture back into the saucepan with the remaining warm milk.

Cook the mixture over low heat, stirring continuously with a spatula or wooden spoon, until the cream thickens slightly and coats the back of a spoon (a line should remain when you draw a finger across it). This usually takes about 5-8 minutes. Do not let it boil, as this will curdle the eggs.

Remove from heat. Stir in 10 ml Vanilla Extract and, if desired, 3 tsp Butter for an extra silky texture and rich flavor. Mix well until fully incorporated. Serve warm or chilled, garnished as desired, perhaps with fresh berries or a sprinkle of cocoa powder. It can also be used as a topping for other sweet dishes.

Don't expect it to be very thick, this is a crème anglaise that remains slightly runny.