Crème Anglaise

In a medium bowl, whisk the egg yolks and sugar together until well combined and smooth.

In a saucepan, heat the heavy cream until warm and just beginning to simmer.

Ladle a small amount of the hot liquid into the egg yolk mixture while whisking constantly to temper the eggs.

Adding the hot liquid gradually warms the eggs slowly so they thicken smoothly rather than scrambling.

Continue whisking in more hot liquid a little at a time until the egg mixture is warm to the touch.

Pour the warmed egg mixture back into the saucepan with the remaining hot liquid, whisking constantly.

Cook over low heat, stirring gently and continuously with a spatula, until the custard thickens to your desired consistency and reaches about 175°F to 180°F (79°C to 82°C), about 5 minutes.

Egg proteins start to coagulate around 150°F (66°C), so keep the heat low and gentle to avoid scrambling.

Remove from heat, stir in the vanilla extract, and serve warm or chilled over fresh berries or dessert slices.